Preheat your oven to 200°C. Halve the salad potatoes widthways. Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, cut-side down. Halve the tomatoes and pop them onto a piece of foil with the butter, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Pop onto another large baking tray lined with baking paper.

When the oven is hot, roast the potatoes on the top shelf for 20 mins. Meanwhile, remove the pistachios from their shells, then finely chop. Pop them into a small bowl along with the panko breadcrumbs. Season with salt and pepper and mix together. Trim the bottom 2cm from the asparagus and discard. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

Lay the sea bream, skin-side down, onto a plate. Spoon the mayonnaise over the flesh of the fish and spread evenly over the top. Spoon the breadcrumb mixture on top of the mayonnaise and press it down with a spoon. Drizzle with a little oil. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the potatoes have cooked for 20 mins, pop the tomatoes in to roast on the middle shelf for 5 mins and remove the potatoes from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and return to the top shelf to roast until crispy and golden, 10-15 mins.

When the tomatoes have roasted for 5 mins, remove the tray from the oven and carefully transfer the fish to the tray. Pop the asparagus alongside, then drizzle with oil and scatter over the garlic. Season with salt and pepper, then toss to coat. Return the tray to the middle shelf and roast until the crumbs are golden and the fish is cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

When everything is ready, remove from the oven. Scatter half the parsley over the potatoes and toss together. Plate up your sea bream with the potatoes, asparagus and tomatoes alongside. Drizzle the buttery tomato juices onto the asparagus and finish with a scattering of the remaining parsley. Enjoy!