Smoky Sea Bass Piccata

Preheat the oven to 220°C. Tip the potatoes into a large pan and cover with cold water. Season well with salt and set over a medium heat. Bring to a boil, reduce heat and simmer for 5 mins until the potatoes are just tender. Drain and tip onto a roasting tray. Drizzle with oil and salt and slide into the oven for 15 mins.

While the potatoes are cooking, trim roughly 2 cm from the bottom of the asparagus and finely dice the shallots and garlic. Chop the dill.

Toss the asparagus spears with oil and salt. Once the potatoes have been roasting for 15 mins, add the asparagus to the tray and slide back into the oven.

Preheat a large frying pan over a high flame. Once very hot, add 4 tbsp olive oil. Pat dry and season the bass fillets with salt. Carefully place them skin-side down into the pan, laying away from you.

Press gently on the fillets to ensure an even crisp and cook over a high heat for 2-3 mins. Remove from the pan and set aside. In the residual fat, cook the shallots for 2 mins, add the ’nduja, garlic, paprika and capers and cook for a couple more mins. Tip in the wine and reduce by half.

Cube the butter and whisk into the sauce. Reduce the heat to low as you do this. Sit the fish (skin-side up this time) back in the butter sauce to finish cooking. Finish the lot with a big squeeze of lemon and chopped dill. Cut the remaining lemon into wedges.

Pull the veggies out of the oven and divide between warm plates. Top with bass, plenty of sauce and lemon wedges.