• 2 large fillets line-caught wild sea bass, about 600 to 700g total
• 1kg large new potatoes, scrubbed
• 4 tbsp extra virgin olive oil
• Zest of 1 lemon, in strips
• 1 garlic bulb, cloves separated, skin left on
• 2 tsp fennel seeds, lightly crushed
• Salt and freshly ground black pepper, plus extra salt flakes to serve
• A couple of handfuls wild rocket
• 50g pecorino, shaved

For the pesto

• 40g sunflower seeds
• 1 small garlic clove
• 75g pecorino or other hard cheese, finely grated
• A pinch of fine sea salt
• 1 large handful basil
• 100ml extra virgin olive oil

Heat the oven to 180°C fan.

Boil the potatoes in salted water for 15 to 25 minutes, until tender. Drain and allow to steam dry briefly.

Tip onto a board and gently bash them using the base of a pan. Don’t mash, just flatten to expose more surface.

Place in a roasting tray with half the olive oil, lemon zest, garlic and fennel seeds. Season well and drizzle over the remaining oil.

Roast for 45 to 60 minutes, until crisp and golden.

Meanwhile, toast the sunflower seeds in a dry pan until fragrant. Cool, then blend with the garlic, cheese and salt until coarse. Add the basil and pulse again. Slowly add the oil until smooth. Taste and adjust seasoning.

Cut the sea bass into pieces and turn through the oil and juices in the tray. Arrange skin-side up among the potatoes. Roast for 8 to 10 minutes, until just cooked.

Spoon over the pesto, scatter with pecorino and rocket, and serve.