Crispy Sea Bass With Pesto Sweet Potatoes & Blistered Tomato

Boil a full kettle

Chop your potato[es] into bite-sized pieces

Chop your cherry tomatoes in half

Trim your green beans

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

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, cook for an initial 10 min

After 10 min, add the green beans to the pot

Cook the potatoes and green beans together for a further 5-7 min or until tender

Once tender, drain and allow to cool slightly

While the potatoes are cooking, heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of olive oil over a high heat

Once hot, add the halved tomatoes to the pan and cook for for 3 min or until they are blistered - these are your blistered tomatoes

Once the tomatoes are blistered transfer them to a plate and reserve the pan for later

Combine your traditional Italian pesto and half your balsamic vinegar (save the rest for later!) in a large bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water, a drizzle of olive oil and a pinch of salt and pepper – this is your balsamic pesto dressing

Wipe the reserved pan with some kitchen paper and return it to a high heat with a drizzle of olive oil

Pat your sea bass fillet[s] dry with kitchen paper and season both sides with a pinch of salt

Once hot, add the seasoned sea bass fillet[s], skin side down with the crushed garlic and cook for 6 min, then flip the sea bass and cook for 1 min further or until cooked through

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

Meanwhile, add the blistered tomatoes, green beans and potatoes to the bowl with the balsamic pesto dressing and give everything a good mix up – these are your pesto dressed vegetables

Wash your salad, then pat dry with kitchen paper