Zesty Sea Bream and Mango Salsa

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
While the potatoes cook, halve the tomatoes, then pop them into a large bowl and set aside.

Trim and thinly slice the spring onion. Zest and halve the lime. Finely chop the coriander (stalks and all). Halve the chilli lengthways, deseed, then finely chop.
Pour the olive oil for the salsa (see ingredients for amount) and honey into another large bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Squeeze in the lime juice and season with salt and pepper. Mix together.
Put the mango, spring onion, chilli (add less if you don't like heat) and coriander in the bowl and mix everything together.

Spoon two thirds of the mango salsa into the tomato bowl, stir together, then set aside.
Pop the lime zest into a small bowl with the olive oil for the marinade (see ingredients for amount). Season with salt and pepper and mix together.
Lay the bream fillets onto a plate and spoon over the lime marinade. Spread all over each fillet to coat evenly. IMPORTANT: Wash your hands and equipment after handling raw fish.

When 10 mins of roasting time remain, heat a large frying pan on medium-high heat (no oil).
Once hot, carefully place your sea bream in the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: The fish is cooked when opaque in the middle.