VE 2020 Crispy Sea Bream with Chilli Spiked Mediterranean Vegetables

Cut the new potatoes in half (or into quarters for the bigger ones!) and put them on a baking tray. Drizzle with a little oil and season with a good pinch of salt and pepper. Roast in your oven for 25 mins until golden and crisp.

Cut the chilli in half lengthways, remove the seeds and then finely chop. Peel and finely grate the garlic (or use a garlic press if you have one) and cut the cherry tomatoes in half. Finally, slice the courgette in half lengthways then slice each half lengthways again into four strips. Chop the strips into 1cm cubes.

Heat a splash of olive oil in a non-stick frying pan on high heat and stir-fry your courgette with a pinch of salt. Tip: If you only have a small frying pan, then cook your courgette in smaller batches, so that you can brown them off nicely rather than stew them, then add them all back in before moving on to the next step.

Add your garlic and cook for 1 minute, then add in your tomatoes and Italian herbs and cook until your tomatoes are soft (about 4 mins). Mix in a pinch of chopped chilli and taste before adding any more. Tip: Be warned, the chilli is hot!

Put a frying pan on medium high heat with a drizzle of oil. Once the pan is hot, lay your sea bream fillets in skin-side down, and cook for 3 mins before turning over and cooking for 2-3 mins on the other side. Tip: Don’t move the fish while it's cooking or it won't get a crispy skin! The fish is cooked when opaque and flaky all the way through.