Buttery Paprika Sea Bass With Pan Con Tomate Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potatoes (skins on) into small bite-sized pieces

Add the chopped potato to a baking paper-lined baking tray (or two!) with a drizzle of olive oil and a generous pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 15 min or until beginning to soften

While the potatoes are in the oven, roughly chop your tomato[es]

Crush your garlic open by squashing with the side of a knife and discard the skin

Cut your lemon[s] in half

Add the chopped tomato and crushed garlic to a food processor with 2 tbsp [3 tbsp] [4 tbsp] olive oil

Season with a very generous pinch of salt, a few grinds of black pepper and a pinch of sugar and blitz until smooth – this is your pan con tomate dressing

Wash your shredded kale

Add the shredded kale to a large piece of tin foil (or two!) with a pinch of salt, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a generous drizzle of olive oil, then scrunch the foil around the kale to form a tightly sealed parcel[s]

Tear your ciabatta[s] roughly into bite-sized pieces

After the initial 15 min, remove the potatoes from the oven and add the torn ciabatta with a small drizzle of olive oil

Return the tray[s] to the oven along with the shredded kale parcel[s] on a separate tray and cook for 10-12 min or until the kale is tender and the ciabatta is golden

When everything's nearly ready, heat a large, wide-based pan (preferably non-stick) over a high heat with a large knob of butter, once melted, add your ground paprika and dried oregano with a pinch of salt and mix everything together

Add your sea bass fillet[s], skin side down, to the pan with the juice of half the lemon[s] (save the rest for later!) and cook for 6 min, then flip and cook for 1 min further – this is your buttery paprika sea bass

Tip: Your fish is cooked once it turns opaque and flakes easily

Once cooked, remove all of the trays from the oven

Add the cooked kale to the cooked potatoes and mix through the pan con tomate dressing until everything is coated – these are your pan con tomate potatoes

Cut the remaining lemon into 1 wedge per person