Sea Bream in Creamy Garlic and Lemon Sauce

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Halve the lemon (zest it first if you haven't already for the dessert). Finely chop the chives (use scissors if easier).

Trim the bottom 2cm from the asparagus and discard. 

Lay the sea bream, skin-side up, onto a lined baking tray. Season with salt and pepper.

Once the potatoes have been cooking for 15 mins, bake the fish on the middle shelf until cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While everything's in the oven, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the shallot and cook until softened, 3-4 mins. Add the garlic and stir-fry for 30 secs more.

Stir in the water for the sauce (see pantry for amount), vegetable stock paste, Dijon mustard and two thirds of the creme fraiche (set the rest aside for the dessert). Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins. Remove from the heat.

Squeeze in lemon juice to taste and stir through half the chives. 

While the sauce simmers, bring a large saucepan of water to the boil with ¼ tsp salt for the asparagus.

Just before you're ready to serve, add the asparagus to the boiling water and cook until tender, 2-3 mins.

When tender, drain well in a colander, then pop back into the pan. Drizzle with a little oil and season with salt and pepper. 

When everything's ready, transfer the sea bream to your plates.

Warm through the sauce if needed, adding a splash of water if it's a little too thick.

Spoon the creamy sauce over the bream, then sprinkle over the remaining chives. Serve the potatoes and asparagus alongside.

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel your apples, then quarter, core and roughly chop. Zest the lemon. 

Reserve ½ tbsp of the sugar per person in a small bowl and set aside for sprinkling over the crumble later. 

Pop the apples into a medium bowl with the lemon zest and half the remaining sugar. Mix to coat the apples well, then set aside.

Chop the butter into 1cm pieces.

In a large bowl, combine the flour and the remaining sugar, then add the chopped butter and rub in with your fingertips until it resembles breadcrumbs.

Spoon the apple mixture into an appropriately sized ovenproof dish and top with an even layer of crumble mixture. Sprinkle the reserved sugar over the top.