Mediterranean sea bass and potato bake
Preheat the oven to 200C/180C fan/gas 6. Line an ovenproof dish with baking parchment. Season the fish fillets with salt and pepper and squeeze over a little lemon juice. Set aside.
Layer the potatoes and onions in the bottom of the lined ovenproof dish, season well with salt and black pepper, then add a layer of tomatoes.
Sprinkle over the garlic, then place a few lemon slices on top. Drizzle over the oil, squeeze over some more lemon juice and pour in the wine. Add the bay leaves and thyme sprigs, two tablespoons of the parsley and sprinkle over half of the marjoram leaves. Season well with salt and pepper, cover with foil and bake for 25-30 minutes.
Remove the dish from the oven and lay the fish fillets in the dish skin-side up. Sprinkle with the remaining marjoram and bake uncovered for a further 12-14 minutes or until the fish is cooked through (it should flake easily when cooked). Use a spatula or fish slice to carefully remove the fish from the dish, cover loosely with foil, and keep warm.
Return the vegetables to the oven to bake for a further four to five minutes (if needed) until the potatoes turn golden brown in places. Remove from the oven and serve immediately, scattered with the remaining fresh parsley, with some fresh bread on the side.
Put the garlic, rosemary, balsamic vinegar, extravirgin olive oil, lemon zest and juice into a shallow dish or baking tray. Season with salt and pepper and add the lamb steaks. Toss to coat in the marinade, then cover and let marinate in the fridge for at least two hours or ideally overnight.
When ready to cook, heat a griddle pan over a medium-high heat until hot. Add the lamb and cook for four minutes on each side. Meanwhile, stir the honey into the leftover marinade and spoon a little over each lamb steak as it is cooking.
When the lamb is almost cooked, add the artichoke hearts to the pan and drizzle with a little of the marinade. Leave to char for one minute, then turn and cook the other side. Remove the lamb and set aside to rest for four to five minutes.
Heat a drizzle of olive oil in a frying pan over a medium heat, then add the cabbage and a squeeze of juice from the reserved lemon. Season with salt and pepper and allow to wilt until just tender.
To serve, place the cabbage in the centre of each plate, sit a lamb steak on top and spoon the artichokes and any pan juices around the sides. Scatter over a few rosemary leaves to finish.