Sea Bass and Lemon Caper Butter

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the parcel to the potato tray and roast until soft, 10-12 mins.

In the meantime, zest and cut the lemon into wedges.

Lay the sea bass, skin-side down, onto a lined large baking tray. Drizzle with oil and season with salt, then sprinkle over half the lemon zest.

When the potatoes have 10-15 mins left, bake the fish on the middle shelf until cooked through, 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, trim the green beans. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Lower the heat to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.

Meanwhile, roughly chop the capers.

In a small bowl, mix the capers, a squeeze of lemon juice and the remaining lemon zest with the softened butter. 

Season with salt and pepper.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork into the butter.

Once the beans are tender, add the peas to the same pan and cook until piping hot, 1-2 mins. 

Remove from the heat and season with salt and pepper. 

Once the sea bass is cooked, remove from the oven and spread the caper butter on top of the fish so it starts to melt.