Double Sea Bass With Warm Green Bean & Potato Salad

Boil a kettle

Chop your waxy potatoes in half

Add the halved potatoes to a pot of boiling water with a pinch of salt

Bring to the boil over a high heat and cook for an initial 12-15 min or until fork-tender

While the potatoes are cooking, trim your green beans then chop in half

Zest 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!)

Cut the lemon[s] in half

Trim, then slice your spring onion[s] finely

Chop your parsley finely, including the stalks

Combine the juice of half the lemon with your mayo and a generous pinch of salt and pepper in a bowl – this is your lemon dressing

Once the potatoes have had an initial 10-15 min, add the halved green beans and cook for a further 4-6 min or until everything is tender

Once tender, drain and leave in the colander to steam dry

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 when it turns opaque and flakes easily

(Doubled your protein? Use 2 pans!)

Add the drained potatoes, green beans, sliced spring onion and chopped parsley to the lemon dressing and give everything a good mix up – this is your warm green bean & potato salad

Cut the remaining lemon into 1 wedge per person