This fish dish is completely different to anything you have ever tasted before, it's a bit more of a challenge simply because of all the timings of the different components, but if you're feeling up for it then the pay-off is outstanding.

There are so many different flavours running through every element of the plate, then when it all comes together, perfection. There are a few things to watch out for however, as you don't want to overcook the fish - something that is very easy to do, especially when you have so much else going on. You also don't want to mash the potatoes till they are completely smooth, this will make them too loose and won't absorb the liquids in the right way - they need to be a bit chunky here and there. Finally, as I always say, do not under any circumstances overcook the veg! No-one likes mushy veg!

Not much needs adding to this dish as there is already so much going on, but if you were looking for an additional side, then keep it simple with some crusty bread.

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Ingredients:
For the mash:

• 700g Sweet potatoes
• 2 Limes, (juiced)
• Handful of fresh coriander, (chopped finely)
• Mango chutney, (2 tbsp)
• Soy sauce

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For the greens:

• 1 Red chilli, (deseeded + finely chopped)
• 1 Clove of garlic, (finely sliced)
• Soy sauce, (2 tbsp)
• 1 Lime, (juiced)
• Sesame oil
• Extra-virgin olive oil, (4-6 tbsp)
• 150g asparagus, (trimmed)
• 150g tender stem broccoli, (trimmed)

​For the sea bass:

• 1 Lemon, (zested)
• Fennel seeds, (1 tsp)
• Sea bass fillets
• Pancetta

Method:

1. ​Peel the potatoes, chop into halves, and place in a large saucepan of boiling water and leave to cook for at least 20 mins until softened.
2. Whilst the potatoes are cooking, gather your ingredients for the greens, then add half of the chilli to a large serving bowl along with the garlic, soy sauce, oil, lime juice, and a splash of sesame oil. Mix together to create a nice marinade. 
3. Place the pancetta into a frying pan with a drizzle of olive oil and cook until nice and crispy, then remove it to a plate and save for later.
4. Add the seabass to the same pan, skin side down, and press down for a few seconds with a spatula. Pound the fennel seeds in a pestle + mortar and scatter over the top of the fish with a pinch of salt + pepper, and the lemon zest. Cook until skin is golden and crispy then take off the heat, and flip over for 1 more minute. Return the pancetta back to the fish pan to warm through.
5. Once the potatoes are cooked, drain, then mash and stir through the coriander, mango chutney, remaining half of red chilli, a splash of soy sauce, a drizzle of extra-virgin olive oil, and lime juices along with salt + pepper seasoning.
6. Cook the greens until just cooked, around 3 mins, then drain and add to the pre-made bowl of marinade. Stir through allowing the greens to absorb all of the flavours.
7. Bring everything together serving the mash on the bottom, with the greens on top, then lay the sea bass and pancetta over the top to finish (as pictured).

This beautiful creamy chicken dish is a perfect way to spice up your mid-week meals, or treat some lucky friends at your next dinner party without killing yourself in the kitchen! The rich sauce is so comforting and is guaranteed to fill your belly making it the perfect winter warmer and one of my all time favourite recipes!

The tomatoes add that little sudden burst of juice and flavour, whilst the chicken is so tender it literally falls apart. Don't worry if there are few charred bits in the bottom of the pan after first cooking the chicken - this will only just add more colour and flavour to the sauce and will loosen once you add the remaining ingredients.

Lovely fluffy mash goes hand-in-hand with this dish along with some fresh greens. Combined, you will have an elegant and utterly delicious meal which will leave you completely stuffed.



Ingredients:

• Extra-virgin olive oil, (1 tbsp)
• Sea salt + black pepper
• 4 Chicken breasts
• Dried oregano, (1 tsp)
• Butter, (3 tbsp)
• 3 Cloves of garlic, (minced)
• 300g Cherry tomatoes, (halved)
• Baby spinach, (3 handfuls)
• 100g Double cream
• 55g Parmesan, (grated)

Method:

1. In a pan, over a medium heat, heat the oil then add the chicken and season with salt, pepper, and oregano. Cook the chicken for 8 mins per side until golden, then remove from pan and set aside for later.
2. In the same pan over a medium heat, melt the butter then stir in the garlic and cook for about 1 min until fragrant.
3. Then add the cherry tomatoes, season with salt and pepper, and cook until the tomatoes start to burst. 
4. Add the spinach to the pan, stir, and cook until the leaves start to wilt.
5. Stir in the double cream and parmesan and bring the mixture to a simmer. Reduce the heat to low and simmer for about 3 mins until the sauce is slightly reduced.
6. Return the chicken to the pan, covering with the sauce, then cook until heated throughout for about 5-7 mins.