a) Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes.
b) Chop the potatoes into 2cm chunks (peel first if you prefer).
c) When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

a) Meanwhile, roughly chop the parsley (stalks and all).
b) Trim the green beans.
c) Peel and grate the garlic (or use a garlic press).
d) Zest and halve the lemon.

a) Sprinkle half of the Cajun spice mix onto the sea bass (add less if you don't like heat).
b) Season with salt and pepper and drizzle with oil.
c) Rub the flavourings into the fish. IMPORTANT: Wash your hands and equipment after handling raw fish.
d) Preheat your grill to medium-high.

a) Put the remaining Cajun spice mix into a small bowl (add less if you don't like too much heat).
b) Add the lemon zest, then squeeze in some of the juice.
c) Season with salt and then mix in half the parsley and the olive oil for the dressing (see ingredients for amount).
d) Add more lemon juice to taste.

a) Line a baking tray with foil. Pop the sea bass (skin-side up) onto the lined baking tray and grill until the centre is opaque and the skin is crispy, 5-6 mins. IMPORTANT: The fish is cooked when opaque in the middle.
b) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Halve any thick broccoli stalks lengthways.
c) When hot, add the green beans and Tenderstem® broccoli. Stir-fry for 2-3 mins, then add the garlic and cook for 1 min more.
d) Add a splash of water, then cover with a lid and allow to cook until the veg is tender, 2-3 mins.

a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
b) Add a splash of milk and a knob of butter (if you have any) and mash until smooth. Stir through the remaining parsley then season to taste with salt and pepper.
c) Share the mash between your bowls, then top with the beans, broccoli and sea bass. Finish with the spicy drizzle. Enjoy!