Double Sea Bass & Rösti Radish Salad With Horseradish Dressing

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

Peel and grate your potatoes

Top, tail, peel and grate your carrot[s]

Add the grated potatoes and grated carrot to the middle of a tea towel and bring the four corners together to form a ball, twist the ball and squeeze out as much of the liquid as you can

Add the squeezed potato and carrot to a large bowl with a pinch of salt and pepper and a drizzle of vegetable oil and mix it all together – this is your rösti mix

Divide the rösti mix into 3 portions per person and add them to a baking paper-lined baking tray (or two!)

Place a separate piece of baking paper over the röstis, press down with an additional baking tray to flatten them, then put the tray[s] in the oven for an initial 20 min or until the röstis are beginning to brown

Meanwhile, top, tail and slice your radishes (as finely as you can)

Peel and slice your shallot[s] finely

After the initial 20 min, remove the baking tray[s] from the oven and discard the baking paper covering the röstis

Return the tray[s] to the oven and cook for a further 5-6 min or until crispy and golden – these are your crispy carrot röstis

Once cooked, season with a pinch of salt

Pat your sea bass fillet[s] dry with kitchen paper

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

Once hot, add your sea bass fillet[s], skin side down 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

(Doubled your protein? Use 2 pans!)

While the fish is cooking, wash your lettuce, pat it dry with kitchen paper and shred it finely

Add the shredded lettuce to a large bowl with the chopped shallots and sliced radishes

Add a drizzle of olive oil and season with a pinch of salt and pepper then toss – this is your radish salad

Combine your mayo and horseradish with the juice of half your lemon[s] and a little drizzle of olive oil in a small bowl

Season with a small pinch of salt and a grind of black pepper – this is your zingy horseradish dressing

Chop the remaining lemon into 1 wedge per person