SEA BREAM WITH BRAISED SUMMER VEGETABLES

Preparation 15 minutes Cooking 25 minutes Serves 4 Sea bream is similar in flavour and texture to sea bass and can be served whole or as fillets. Check with your fishmonger that it has come from a sustainable source.

1 tbsp olive oil 2 shallots, finely sliced 225g new potatoes, cut into 5mm slices about 200ml hot fish or light chicken stock 2 sprigs of tarragon, leaves and stalks separated 100g freshly shelled young peas 100g broad beans (de-podded weight), blanched and skins removed 15g butter 4 sea bream fillets (about 350g in total) 75ml dry white wine 1 tbsp capers, drained and rinsed

1 Put the oil in a sauté pan, add the shallots and fry gently for 5 minutes until softened. Add the potatoes, stock and tarragon stalks and bring to the boil. Cover and simmer gently for 10-15 minutes until tender.

2 Add the peas and beans and simmer for 2 minutes.

3 In a separate pan, heat the butter over a medium-to-high heat until it stops foaming. Fry the fish skin-side down for about 2 minutes until golden and crisp. Deglaze the pan with the wine and tip into the vegetable pan (to add valuable flavour).

4 Arrange the fish on top of the vegetables, skin side up, cover and take off the heat. Leave to sit for 2-3 minutes to finish cooking the fish.

5 Serve the vegetables in pasta bowls with the cooking liquor, topped with a sea bream fillet. Garnish with chopped tarragon leaves and scatter with capers. (If you prefer a crispy fish skin, then cook the vegetables as above and fry the fish in a separate pan as in step 3, then turn and finish cooking for 1 minute.)