Sea bass with braised potatoes & brown butter gremolata

Preheat the oven to 220ºC, gas mark 7. In a very large roasting tin (about 35x30cm), toss the potato and leek slices, then season and dot with the butter. Roast for 15 minutes, then give everything a good stir and roast for a further 15 minutes, until the vegetables are beginning to colour.

Take the tin out of the oven and reduce the oven temperature to 200ºC, gas mark 6. Sprinkle the peas into the tin and pour over the stock. Season the fish inside and out, then lay it on top of the veg and roast for about 15 minutes, until it is cooked through, opaque and flakes easily.

While the fish cooks, make the gremolata. Melt the butter in a frying pan, until it gets a shade or two darker and is smelling nutty. Take the pan off the heat and allow to cool a little before stirring in the chopped almonds, garlic, lemon zest and juice, parsley and mint. Once the fish and vegetables are cooked, spoon over the gremolata and serve.