Sea Bass With Buttery Garlic & Herb Potatoes And Gremolata Dip

Boil a kettle

Chop your waxy potatoes in half

Add the chopped potatoes to a pot with plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for an initial 10-12 min

Trim, then chop your green beans in half

Chop your parsley finely, including the stalks

Peel and finely chop (or grate) your garlic

Zest half 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)

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Chop the parsley, garlic, lemon zest and your capers together as finely as you can

Add to a small bowl with 2 tbsp [3 tbsp] [4 tbsp] olive oil, a pinch of salt, and the juice of half your lemon[s] and stir it all together – this is your gremolata dressing

After an initial 10-12 minutes, add the chopped green beans to the pot with the potatoes and cook for a final 3-4 min or until the green beans are cooked with a slight bite and potatoes are fork-tender

Once cooked, drain and set aside to steam dry

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

Pat your sea bass dry with kitchen paper

Once hot, add your sea bass fillet[s] with a generous pinch of salt, 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

Return the drained potatoes and green beans to the pot with most of your gremolata dressing and a knob of butter

Give everything a good mix up until fully coated – these are your buttery garlic & herb potatoes

Add your mayo to a small bowl with the remaining gremolata dressing and mix it all together – this is your gremolata dip

Cut the remaining lemon[s] into 1 wedge per person