Sea Bream and Smoky Chorizo-Tomato Salsa

Meanwhile, zest and halve the lemon. Roughly chop the chives. Roughly chop the parsley (stalks and all).

Trim the green beans. Halve the baby plum tomatoes. 

In a small bowl, combine the tomatoes and parsley. Add in a good squeeze of lemon juice and season with salt and pepper.

Pat the sea bream dry with kitchen paper on both sides. Lay the sea bream, skin-side up, onto one side of a lined baking tray. Drizzle with oil and season with salt and pepper.  IMPORTANT: Wash your hands and equipment after handling raw fish.

Pop the green beens on the other side of the sea bream tray, drizzle with oil, season with salt and pepper and toss to coat.

When the oven is hot, bake on the middle shelf until the fish is cooked and the beans are slightly charred, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

If you’d prefer to boil the beans, cook them in a saucepan of boiling salted water for 4-6 minutes until tender. Drain, then return to the pan. Season with salt and pepper, and toss with olive oil.

While everything cooks, heat the oil for cooking (see pantry for amount) in a small saucepan on medium-high heat.

Once the oil is hot, add the chorizo and fry until it starts to brown, 3-4 mins. 

Once browned, pop the chorizo and the oil from the pan (it all adds to the flavour!) to the tomato-parsley bowl. Mix to combine. This is your smoky chorizo salsa! 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the butter and a splash of milk (if you have any) and mash until smooth. 

Stir in the chives, season with salt and pepper and mix well.

When everything's ready, share the sea bream, chive mash and green beans between serving plates, Sprinkle a pinch of lemon zest over the fish and top with the chorizo-tomato salsa.

Serve with any remaining lemon cut into wedges for squeezing over.

Enjoy!

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge to allow it to come to room temperature.

Halve the plums, remove the stone and slice the flesh of each plum into 12 thin wedges. 

Pop the plums into a medium bowl and stir in the honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Mix together and leave to macerate until the plums have softened slightly, 5-10 mins.

Once softened, unroll the pastry (see ingredients for amount) and place on a baking tray lined with baking paper. 

Using a knife, score a 1-2cm border all around - be careful not to cut all the way through.

Arrange the plum wedges side by side on the pastry sheet in a single layer, keeping them within the border. Keep the sugary syrup in the bowl for the next step- you'll use it as a glaze at the end.

Bake the tart on the top shelf of your oven until the pastry is golden and the plums have softened, 15-20 mins.