Spiced Buttery Sea Bass

Cut the root and the green bit off your leek and discard them, slice the remaining leek in half and then slice it thinly widthways into 1 cm slices. Peel and finely chop your garlic and chop your cherry tomatoes in half.

Pop your cherry tomatoes on a baking tray and sprinkle some salt and pepper over the top, along with a pinch of sugar (if you have any). In the last 10 mins of the potato cooking time, put the tomatoes in the oven as well on the second shelf and cook for 10 mins.

Put three quarters of your (now soft) butter in a bowl with your tandoori spice mix and the chopped garlic clove and mix it together. Tip: the most effective way of combining is to mush it together with your hands or a fork, so don’t be afraid to get stuck in there!

Add your remaining butter (which you haven’t added to the tandoori spice) to a frying pan on medium heat along with 1 tsp of olive oil. Pop the chopped leek in the pan along with a pinch of salt and some pepper and cook for 5 mins until softened. Pop in a bowl and set aside.

Add three quarters of your spice butter to the frying pan (no need to wash it up!) on medium heat. Season your sea bass fillets with a pinch of salt and pepper and when the spice butter has melted, put your fish in the pan skin side-down. Cook for 3 mins and then turn the fish over and cook for a further minute. Tip: When the fish is frying skin-side down do not move it or you won’t get crispy skin! While the second side is cooking add the rest of the spice butter to the pan, along with 1 tbsp of water and cook for a further minute before taking the pan off the heat.