Sea Bass on Saffron Rice

Pour the boiling water (see ingredients for amount) into a measuring jug and add the stock pot and saffron powder. Stir to dissolve. Add some oil to a large ovenproof saucepan on medium-high heat (if you don't have one, use a normal saucepan and transfer to an ovenproof dish later). Fry the chicken until browned, turning regularly, 5-7 mins. Add the onion, and cook until soft, 5 mins.

Add the pepper, green beans, garlic and smoked paprika to the pan. Cook for 1 minute more, then add the arborio rice. Stir to coat in the oil and spice. Add the stock and bring the mixture to the boil (then transfer to an ovenproof dish if necessary). Cover with a lid (or foil) and cook on the middle shelf of your oven for 20-25 mins. TIP: Check after 20 mins to see if the rice is cooked and the liquid absorbed.

Place the sea bass in a mixing bowl and add half the lemon zest, a glug of oil and a pinch of salt. Rub the flavours into the skin and flesh of the fish, then set aside. In a small bowl, mix the remaining lemon zest with the parsley and stir in the olive oil (see ingredients for amount). Squeeze in the juice of half the lemon wedges. Season with salt to taste and set aside.

Twelve mins into the rice's cooking time, put a frying pan on medium-high heat (no oil). Once hot, carefully lay in the sea bass fillets, skin-side down. Cook until the edges begin to brown and the skin is crispy, 3-4 mins - don't move them during this time, then turn and cook for 2-3 mins on the other side. IMPORTANT: The fish is cooked when the centre is opaque. Remove your pan from the heat.