Curried Double Sea Bass With Gunpowder Potatoes & Mint Chutney

Boil a kettle

Chop your waxy potatoes in half

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 10-12 min or until almost fork-tender

Meanwhile, trim your green beans

Peel and finely chop (or grate) your garlic

Wash your spinach and shake off any excess water

Add your curry powder to a plate with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and a pinch of salt and pepper and give everything a good mix up – this is your spiced flour

Pat your sea bass fillet[s] dry with kitchen paper and coat in the spiced flour

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated sea bass and cook skin side down for 6 min, then flip and cook a further 1 min or until golden, crispy and cooked through – this is your crispy curried sea bass

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

(Doubled your protein? Use 2 pans!)

After an initial 10-12 min, add the trimmed green beans to the pot with the potatoes and cook for a final 3-4 min or until tender with a bite

Once cooked, drain and return to the pot

Add a generous knob of butter to the pot with the chopped garlic, your chilli flakes (can't handle the heat? Go easy!), ground cumin and a very generous pinch of salt

Give everything a good mix up and cook over a medium heat for 30 secs or until fragrant

Once fragrant, add the spinach and cook for a final 1-2 min or until wilted – this is your gunpowder potatoes & beans