Crispy Sea Bass With Spicy Noodle Salad

Bring a pan of salted water to the boil.

Finely slice the garlic. Heat 2 tbsp of olive oil in a frying pan over a medium-high heat. Add the garlic and red curry paste and sizzle for a minute. Remove from the heat and transfer into a large bowl. Add the juice of 1 ½ of the lemons and 2 tbsp olive oil – whisk well to create the dressing. Taste and season with salt, if needed. Wipe out the frying pan.

Trim and slice the green beans into 3-5 cm pieces. Cut the top 5cm tips off the asparagus, then finely slice the stems.

Once the water is boiling, add the noodles and green beans and asparagus tips cook for 5 mins. Drain and rinse with cold water until no longer hot, then tip into the dressing. Trim the courgette, using a vegetable peeler, peel the courgette into long ribbons, and add them to the bowl. Roughly chop most of the coriander and add to the bowl, season generously and toss. Dish out onto 4 plates.

Pat the sea bass dry and season with salt. Heat 2 tbsp of oil in a frying pan over a high heat. Once the oil is shimmering, add the sliced asparagus stems and cook for a few mins. Push to the side of the pan and add the fish, skin-side down. Cook for 3 mins, untouched, until the skin is crisp and the flesh is beginning to cook through. Flip over for a final 30 seconds

Place the fish, skin side up, on top of the noodle salad. Scatter with the remaining coriander leaves. Cut the remaining lemon into wedges and serve alongside.