Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the salad potatoes widthways. Put them 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 the tomato parcel onto another large baking tray lined with baking paper.

When the oven is hot, roast the potatoes on the top shelf, 20 mins.

Meanwhile, remove the pistachios from their shells, then finely chop. Pop them into a small bowl along with the breadcrumbs. Season with salt and pepper and mix together.

Halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press).

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 pistachio crumb 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 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 crumbed fish to the tray.

Pop the tenderstem broccoli 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, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

When everything's ready, plate up your sea bream with the smashed potatoes, roasted broccoli and tomatoes alongside.

Drizzle the buttery tomato juices over the broccoli to finish. 

Enjoy!