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 and the tomato parcel on the bottom shelf, 30-35 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 across 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 and tomatoes have cooked for 20 mins, remove them 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.

Carefully transfer the fish to one side of the baking tray with the tomatoes. 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 of the oven 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 the potatoes are ready, remove from the oven and scatter over half the parsley. Toss together. Pop a sea bream fillet onto each plate. Share out the potatoes, asparagus and tomatoes alongside. Drizzle the buttery tomato juices onto the asparagus and finish with a scattering of the remaining parsley. Enjoy!