Sea Bream in a Lemon Garlic and Chive Butter Sauce

Meanwhile, roughly chop chives. TIP: Use scissors if you want. Zest the lemon and cut into quarters. Peel and grate the garlic (or use a garlic press). Divide any large broccoli florets into smaller pieces and pop onto a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat.

When the potatoes have been in the oven for 15 mins, pop the broccoli onto the middle shelf of your oven to roast until crispy and tender, 12-15 mins.

8 mins before the potatoes are cooked. Put a frying pan on medium-high heat with a drizzle of oil. Add the butter to the pan and allow to melt. Season the fish with salt and pepper and once hot, carefully place your sea bream in the pan, skin side down and cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. Tip: In order to get crispy skin on the fish, don't move it around when it's cooking skin side down!

Add the chives and garlic to the pan with the fish and squeeze in half the lemon juice. Spoon the lemony garlicky chivey butter over the fish for 1-2 mins, then remove from the heat. IMPORTANT: The fish is cooked when it is opaque in the centre.