Meanwhile take an oven dish, add asparagus and spring onions. Cover with 6 tablespoons of oil, a few dashes of balsamic oil and crushed garlic clove (add 3 if you really like garlic!) This will need to cook in oven at 170 degrees for approx. 15-18mins until tender.

The sea-bass will take around 8-12 minutes to cook so halfway through cooking above put fish into a hot pan then turn down heat to medium. Take butter from freezer and put two 1 cm circles on each fillet.

Build dish! Put 4 asparagus tips on bottom with a drizzle of olive, balsamic and garlic oils. Now build up layers of vegetables as follows:- spring onions red peppers courgettes

On top of this veggie stack, place seabass and add 1cm of butter for presentation. The fish should still be warm and butter should be melting

This dish can be served with any of following:

Basil mash potato - see Helens Recipe for rustic mash and simply add butter and chopped basil with a little cream.

Pak/Bok Choy with soy sauce works well. Serve with a chilled white wine - a Sancerre works well with this!