Pan Fried Sea Bass With Oregano Roasted Vegetables & Chimichurri

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

Chop your waxy potatoes (skins on) in half lengthways

Peel and chop your red onion[s] into quarters

Top, tail and slice your courgette[s] into discs

Slice your sweet pointed pepper[s] into rings

Add the halved waxy potatoes to a baking tray with the onion quarters, courgette discs, sliced pepper and a drizzle of vegetable oil

Tip: Cooking for 3 or more? Use 2 trays!

Add your dried oregano with a generous pinch of salt and pepper and give everything a good mix up

Put the tray[s] in the oven for 20-25 min or until everything is golden and crisp – these are your oregano roasted vegetables

Meanwhile, chop your coriander & parsley mix finely, including the stalks

Peel and finely chop (or grate) your garlic

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Combine the chopped herbs, chopped garlic and chopped chilli (can't handle the heat? Go easy!) in a bowl with your red wine vinegar, 2 tbsp [3 tbsp] [4 tbsp] olive oil and a generous pinch of salt, pepper and sugar – this is your chimichurri

Once your vegetables are nearly cooked, pat your sea bass fillet[s] dry with kitchen paper and season with a pinch of salt and pepper

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

Once hot, add the sea bass fillet[s], skin side down and cook for 6 min, then flip and cook for 1 min further or until cooked through

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

Wash your salad, then pat dry with kitchen paper