Ingredients

Step by step

1. Cook the potatoes in salted boiling water for 15-20 minutes until tender.
2. To make the pesto, whiz three- quarters of the parsley with the garlic, chilli and anchovies in a food processor until finely chopped. Add 2 tablespoons of olive oil and the vinegar and continue to whiz to a paste, then add the capers and briefly pulse until coarsely chopped.
3. For the sea bass, heat a teaspoon of oil in a large nonstick frying pan over a medium heat. Season the fish on both sides, then fry skin-side down for 2-3 minutes until golden and crisp and the flesh is cooked through by about two thirds, then turn and cook for 1 minute longer on the flesh-side.
4. Meanwhile, in a separate frying pan, heat the remaining 1 teaspoon of oil over a high heat and stir-fry the mangetout for 2 minutes. Add the frozen petit pois and cook for another minute. Drain the potatoes and crush lightly. Toss with some of the pesto.
5. Serve the fish on a bed of potatoes, topped with a dollop of the pesto, and the veg alongside. Roughly chop the remaining parsley, scatter over the fish and serve with the lemon wedges.