Grilled Sea Bass With Creamy Spring Veg And Caper Potatoes

Before you begin...

Get all your ingredients and equipment ready Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat the grill to medium-high, pat your sea bass fillet[s] dry with kitchen paper, add a generous drizzle of olive oil and season both sides with a pinch of salt and pepper

Add the seasoned sea bass to a tin foil-lined baking tray and put it under the grill for 8-9 min or until the skin is slightly crispy and the fish is cooked through – this is your grilled sea bass

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

Boil half a kettle

Meanwhile, add your waxy 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

While the potatoes are in the microwave, chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

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

Once hot, add the sliced leek with 50ml [65ml] [85ml] boiled water and a pinch of salt and cook, covered, for 3-4 min or until starting to soften

While the leek is cooking, peel and finely chop (or grate) your garlic

Once the leek has slightly softened, add the chopped garlic with 1 tsp [1 1/2 tsp] [2 tsp] flour and give everything a good mix up

Add your blanched peas and clotted cream

Mix everything together and cook for 1-2 min or until the clotted cream has melted

Season with a pinch of salt and pepper – this is your creamy spring veg

Once the potatoes are fork-tender, add a large knob of butter with your capers and a pinch of salt and pepper

Crush the seasoned potatoes lightly with a fork – these are your caper potatoes

Tip: Don't press too hard, you only want to crush them!