Sea Bass in Creamy Chorizo Sauce

Meanwhile, trim the bottom 2cm from the asparagus and discard.

Finely chop the chives (use scissors if easier).

Peel and grate the garlic (or use a garlic press).

Cut the lemon into wedges.

Heat a medium saucepan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Add the garlic and fry for 1 min more. 

Stir in the creme fraiche and water for the sauce (see pantry for amount). Bring to the boil, then simmer until slightly thickened, 2-3 mins.

Stir in the sun-dried tomato paste and a good squeeze of lemon juice, then remove from the heat. Set aside.

When the potatoes have cooked for 20 mins, remove them from the oven.

Use the bottom of a bowl or pan to lightly crush each potato. Sprinkle over the hard Italian style cheese. 

Drizzle the smashed potatoes with more oil, then return to the top shelf of your oven until crispy and golden, 10-15 mins.

Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until tender, 10-12 mins.

Once the asparagus is in the oven, heat a drizzle of oil in a frying pan on medium-high heat. Pat the sea bass dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place your sea bass into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.