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.
In another large bowl, combine the honey and olive oil for the salsa (see pantry for amount). 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.
Add the mango, spring onion, chilli (add less if you'd prefer things milder) and coriander to the bowl. Stir to combine, then add two thirds of the salsa to the tomatoes and set the rest aside.

Pop the lime zest into a small bowl with the olive oil for the marinade (see pantry for amount). Season with salt and pepper and mix together.
Lay the sea bream onto a plate and spoon over the lime marinade. Spread all over each fillet to evenly coat. 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.