Sea Bass on Creamy Linguine

Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the breadcrumbs and half the garlic. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Once cooked, transfer the toasted crumbs to a bowl and set aside.

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Pop the (now empty) frying pan back onto a medium-high heat with a drizzle of oil. Add the tomatoes to the pan and cook until blistered, 4-5 mins. With the back of a spatula, press down onto the tomatoes so that they burst open. Stir in the remaining garlic and cook for 1 min. Reduce the heat slightly then add the creme fraiche, veg stock powder and water for the sauce (see ingredients for amount). Bring to the boil, simmer for 2 mins, then remove from the heat. Add the pasta to the sauce and toss together. Taste and add salt and pepper if needed.

Heat a drizzle of oil in another frying pan on medium-high heat. Season the fish with salt and pepper. Once hot, carefully place your sea bass into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 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. The fish is cooked when opaque in the middle.