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

Chop the potatoes into 1cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. 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, 25-30 mins. Turn halfway through.

In the meantime, halve any thick broccoli stems lengthways.

Zest and halve the lemon and cut into wedges.

Roughly chop the parsley (stalks and all).

Peel and grate the garlic (or use a garlic press). 

Halve the baby plum tomatoes. 

Lay the sea bream, skin-side up, onto a lined baking tray. Season with salt and pepper, sprinkle over half the garlic and a pinch of lemon zest, drizzle over some oil and rub in to coat. IMPORTANT: Wash your hands and equipment after handling raw fish.

Pop the Tenderstem® broccoli onto the fish baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the middle shelf until the fish is cooked and the veg is tender, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, drain the prawns.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Halfway through cooking the prawns, add the baby plum tomatoes to the pan.

When the prawns are almost cooked, stir in the butter until melted, then add the remaining garlic and fry for the final min.

Stir in a squeeze of lemon juice and half the parsley. Taste and season with more salt, pepper and more lemon juice if needed. 

Remove the pan from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Transfer your sea bream to your plates and spoon your prawn and tomato sauce over the fish. Sprinkle over the remaining parsley.

Share your roasted potatoes and broccoli between your plates, then drizzle the pesto over the potatoes.

Serve with any remaining lemon wedges for squeezing over.