Sea bass

Method

1. Boil the potatoes with a pinch of salt in a saucepan until tender, then drain and set aside. Melt 1 tbsp of the coconut oil in a deep frying pan over a medium heat, add both (bell) peppers and cook for 3–5 minutes, until just starting to soften. Add the drained potatoes, the capers and olives, and season generously.
2. Remove the pan from the heat, add the olive oil and, using a potato masher, lightly crush the potatoes and mix the ingredients together.
3. Transfer the potato mixture to a dish and keep warm. Place the frying pan back over a medium heat and add the remaining 1 tbsp coconut oil, then the garlic and lemon zest and juice. Sizzle for a minute, then add the sea bass fillets skin side up and then the samphire. Fry for 2 minutes then turn the fish over to cook skin side down for a further 4–6 minutes. Check the fish is cooked through before removing from the heat. Remove the fish from the pan and keep warm.
4. Add a little coconut oil to the pan and quickly fry the chilli, spring onions (scallions) and parsley. Spoon the potato mixture onto 2 plates and place the sea bass on top. Spoon the chilli, spring onion and parsley mixture over the fish and serve with lemon wedges.