Seabass 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, half the lemon and cut it into wedges.

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

When turning the potatoes halfway through cooking, add the fish tray to the middle shelf of the oven and bake for 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

While everything cooks in the oven, trim the green beans. 

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.

Meanwhile, roughly chop the capers.

In a small bowl, mix the capers, a squeeze of lemon, and the remaining lemon zest in with the room-temperature 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 pan and cook until piping hot, 1-2 mins. 

Remove the pan from the heat and season with salt and pepper. 

As soon as you have removed the fish from the oven, add a spoonful of the caper butter on top of the fish, so it starts to melt.