Method

1. Bring water to a boil in a medium, double boiler saucepan. Add the diced potatoes and cook for 10mins.

2. In the final 3-5mins, add the green beans. Turn off the heat, set aside the beans, and add the spinach to wilt in the leftover heat.

3. Drain the potatoes by pressing the pot up against the sink with a 1cm gap, and pour the water into the sink. Then add the butter, lightly mash with the back of a spoon or a fork, season with salt and pepper, and set aside.

4. Add the 3 tbsp of olive oil, garlic, parsley, basil, capers, and lemon juice to a blender, and blend until just smooth.

5. In a large, non-stick frying pan, heat 1 tbsp oil, over high heat. Add the seabass, season with salt and pepper, and fry for 3-5mins, skin side down. When the skin looks brown on the bottom, flip it over and fry for an additional minute.

6. Layer the potatoes, steamed vegetables, and fish on top. Drizzle with a spoonful of salsa verde and serve.

Second Nature special tip

If you don’t have a good non-stick pan, try patting the fish skin dry with a paper towel before frying. The lack of moisture on the fish will help prevent the skin from sticking to the pan. Make sure your pan is very hot before adding the fish.