Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle on half the smoked paprika.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 25-35 mins. Turn halfway through.

In a small bowl, mix together the panko breadcrumbs, Cajun style spice mix (add less if you'd prefer things milder), grated hard Italian style cheese and olive oil for the crumb (see pantry for amount).

Season with salt and pepper, then set aside.

Lay the sea bass fillets, skin-side down, onto a lined baking tray. Drizzle with oil and season with salt and pepper. 

Divide the Cajun crumb mix between your fillets and press down firmly.

Bake on the top shelf of the oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

While everything bakes, mix the mayonnaise, remaining smoked paprika and water for the mayo (see pantry for amount) in another small bowl.

Season with salt and pepper, then set your paprika mayo aside.

Cut the broccoli into florets (like small trees). Halve any large florets. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the broccoli and stir-fry for 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the broccoli is tender, 4-5 mins.

When everything is ready, serve the sea bass with the paprika potatoes and garlic broccoli alongside.

Drizzle over some paprika mayo and serve the rest alongside for dipping.

Enjoy!