Double Sea Bass In Creamy Wild Garlic Sauce With Tenderstem Broccoli

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

Cut your potatoes into bite-sized pieces

Add the chopped potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Meanwhile, zest 1/4 of your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter), then cut in half

Peel and finely chop (or grate) your garlic

Once the potatoes are fork-tender, add them to a baking paper-lined baking tray (or two!), reserving the bowl

Crush the potatoes with the base of a mug to flatten them, season with a drizzle of olive oil and a pinch of salt and pepper

Put the tray[s] in the oven and cook for an initial 10 min

Add a little garlic (you'll use the rest later!) to the reserved bowl with the lemon zest and a drizzle of olive oil and stir it all together

Add your Tenderstem broccoli to the bowl with a generous pinch of salt and toss

Transfer the seasoned broccoli to a large piece of tin foil (or two!) with a large splash of cold water, scrunch the foil around the broccoli to form a tightly sealed parcel

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the lemon half[ves] to the pan, cut-side down and cook for 2-3 min or until charred, then transfer to a plate and reserve the pan – this is your charred lemon

Combine your soft cheese, vegetable stock mix, remaining garlic and wild garlic paste with 75ml [100ml] [125ml] boiled water – this is your wild garlic stock

Once the potatoes have had 10 min, remove the tray from the oven and add the foil parcel to the other side of the tray

Return the tray to the oven for 10-12 min or until the broccoli is tender with a slight bite and the potatoes are golden and crisp

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

Once hot, add your sea bass fillet[s] with a pinch of salt and cook for 5 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 two pans!)

Once the sea bass is nearly done, add the wild garlic stock to the pan and cook for 2-3 min or until the sauce has reduced – this is your sea bass in creamy wild garlic sauce