a) Preheat your grill to high. Bring a medium saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Halve the baby plum tomatoes.
c) Zest and halve the lemon. Squeeze the lemon juice into a medium bowl and add the olive oil for the dressing (see ingredients for amount). Season with salt and pepper, mix together, then set aside.
d) Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the tomatoes and cook, stirring frequently, until softened, 2-3 mins.

a) Once the tomatoes have softened, stir in the creme fraiche, lemon zest, tarragon, vegetable stock paste and water for the sauce (see ingredients for amount).
b) Bring to the boil, then turn the heat down and simmer until thickened, 3-4 mins.
c) Once thickened, remove from the heat.

a) Meanwhile, pop the sea bass onto a lightly oiled baking tray, skin-side up. Drizzle with oil and season with salt.
b) Grill until the fish is cooked through and the skin is crispy, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

a) While the fish grills, add the pasta to the pan of boiling water and bring back to the boil. Simmer until tender, 3-4 mins.
b) Once cooked, drain in a colander and pop into the pan with the creamy sauce, then toss to coat.
c) Season to taste with salt and pepper.

a) When ready, add the pea shoots to the dressing bowl and toss to coat.
b) Add a splash of water to your creamy tomato pasta if it's a little thick, then share between your plates.
c) Top with the sea bass and serve the salad alongside. Enjoy!