Sea Bass With Patates Lemonates & Greek-Style Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then cut your potatoes (skins on) into thin wedges

Peel thin strips of zest from your lemon[s] (avoid the white bitter pith)

Chop 2/3 of your red onion[s] into wedges, reserve the remaining onion

Peel and finely chop (or grate) your garlic

Add the potato & onion wedges to a baking paper-lined baking tray (or two!) with half your dried oregano (you'll use the rest later!)

Add a drizzle of vegetable oil and season with a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for an initial 20 min or until the potatoes have slightly browned

While the potatoes are in the oven, cut your cherry tomatoes in half

Slice the remaining onion finely

Cut your cucumber into quarters lengthways, then slice roughly

Add the juice from half the peeled lemon[s] (you'll use the rest later!) to a bowl with 2 tbsp [2 1/2 tbsp] [3 tbsp] olive oil and a pinch of salt and sugar and give everything a good mix up – this is your lemon dressing

Add the chopped cucumber, sliced onion, your black olives and halved cherry tomatoes to the dressing

Crumble your feta in roughly, add your remaining dried oregano and toss – this is your Greek-style salad

Once the potatoes have had an initial 20 min, remove the tray[s] from the oven

Add the lemon zest strips with a squeeze of lemon juice, the chopped garlic and a knob of butter dotted all over

Return the tray[s] to the oven for 10 min or until golden and slightly caramelised – these are your patatas lemonates

Cut the squeezed lemon half[ves] into wedges

Score your sea bass fillet[s] by drawing a sharp knife through the skin 3 times on the diagonal, taking care not to cut all the way through, then season both sides 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, then once hot, add the scored sea bass fillet[s], skin side down, and cook for 6 min, then turn and cook for 1 min further until cooked through

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