a) Fill and boil your kettle for the pasta. b) Turn your grill on to high. c) Halve the baby plum tomatoes. d) Halve the lemone) 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 a medium high heat. b) When hot, add the halved tomatoes and cook, stirring frequently until softened, 2-3 mins. c) Meanwhile, pop the sea bass on a lightly oiled baking tray skin-side up, drizzle on oil and season with salt, grill on the top shelf until cooked through and the skin is crispy, 5-6 mins. d) Once the tomatoes have softened, add the creme fraiche, tarragon, stock powder and water (see ingredients for amount) to the pan.e) Bring to the boil, turn the heat down and simmer until thickened, 3-4 mins.

a) In the meantime, pour the boiling water into a saucepan on high heat. Add the pasta and 0.5 tsp of salt and simmer until tender, 3-4 mins. b) Drain in a colander and pop into the pan with the creamy sauce. Season the sauce to taste with salt and pepper. c) Pop the peashoots into a small bowl with half the lemon juice, a pinch of salt and pepper and oil (see ingredients for amount). Mix to dress. d) Share the pasta between your bowls. e) Top with the seabass and serve the salad along side. Enjoy!