Drizzle the oil into a frying pan. Put the sea bass into the cold pan, skin-side down. Put the pan over a medium–high heat. Fry for around 4–5 minutes, until the skin is crisp and golden.

This time, I am cooking up some sea bass fillets, and to accompany them I have made a sauce vierge. It sounds posh I know. But it's just a simple sauce that works so well with firm white fish, such as ...

Fish expert Mark Sargeant whips up sea bream ... oil in a frying over a medium-high heat. Season the fish on both sides with salt and freshly ground black pepper then place into the pan skin ...