Sea Bass in Lemon, Garlic and Chive Butter // Salmon in Lemon, Garlic and Chive Butter

Meanwhile, roughly chop the chives (use scissors if easier). Zest and quarter the lemon. Peel and grate the garlic (or use a garlic press).

Cut the broccoli into florets (like small trees), halving any large ones.

Pop the broccoli onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

When the potatoes have roasted for 15-20 mins, pop the broccoli onto the middle shelf.

Roast until the edges are crispy and slightly charred, 10-15 mins.

Meanwhile, melt the butter (see pantry for amount) in a large frying pan on medium-high heat with a drizzle of oil.

Pat the salmon dry with kitchen paper. Season with salt and pepper.

Once hot, carefully place your salmon into the pan, skin-side down. Cook for 4-5 mins before turning over and cooking for 3-4 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish.

Add the chives and garlic to the fish pan and squeeze in half the lemon juice.

Spoon the flavoured butter over the fish for 1-2 mins, then remove from the heat. IMPORTANT: The fish is cooked when opaque in the middle.

When ready, plate up the salmon with the roasted broccoli and potatoes alongside.

Spoon the melted butter from the pan over the fish and sprinkle with the lemon zest to finish.

Serve the remaining lemon wedges alongside for squeezing over.

Enjoy!