This is really great and really nutritious as nothing is too over cooked, and minumum of fat to cook it...
700g new potatoes, scrubbed
Sea salt and freshly ground black pepper
A large handful of runner beans, sliced into 5cm pieces
A large handful of green beans, tops trimmed
2 handfuls of frozen peas
Extra virgin olive oil
2 lemons, zested and halved
A handful of fresh basil
A handful of fresh fennel tops or dill
4 fillets of sea bass, scaled, filleted and boned
Preheat the oven to 230C. Bring a large pan of salted water to the boil, add the new potatoes and cook for 10 -12 minutes until they are nearly done. Add all the bens to the pan and cook for another 4 minutes. Then drain the potatoes and beans in a colander. Put the in an appropriately sized roasting tray and add your peas, the butter a little drizzle of oil and the zest and juice of lemons. Season lightly with salt and the pepper and toss together while still warm so the flavours are absorbed.
Chop up half the herbs and add to the tray. Score the sea bass fillets lightly on the skin. Rub each fillet with black pepper and a little olive oil, and stuff the scores with the remaining herbs. Lay the fish flesh side down on the veg. Put in the preheated oven and cook for about 10-15 mins until the fish is just cooked and the veg is soft. Don’t forget the juices at the bottle of the tray - it makes a really nice sa uce poured over the rest.