Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop onto a large baking tray.
Drizzle with oil, sprinkle with the dried rosemary and season with salt and pepper. 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 top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, zest and halve the lemon. Chop the tomato into small 1cm pieces.
Peel and grate the garlic (or use a garlic press).

When the potatoes have 10 mins of cooking time left, heat a drizzle of oil in a frying pan on medium-high heat. Season the fish with salt and pepper.
Once hot, carefully place your sea bass into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
When cooked, transfer to a plate to rest and cover with foil to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Wipe out your (now empty) frying pan and pop on medium heat with the olive oil for the salsa (see ingredients for amount).
Once the oil is hot, add the tomato and cook until just warmed through, 1-2 mins.
Gently stir in the garlic and lemon zest and cook until fragrant, 30 secs. Squeeze in some lemon juice and season with salt and pepper.
Taste and add more salt, pepper and lemon if needed, then remove from the heat.

Pop the pea shoots into a bowl with the pesto dressing and toss to coat.

When everything is ready, transfer the sea bass to your plates and spoon over the warm tomato salsa.
Serve with the rosemary potatoes and pesto salad alongside. Scatter the walnuts over the salad to finish. Enjoy!