Garlic and sage smashed jersey royals with pan-fried sea bass

Method

1. Heat the oven to 200°C/180°C fan/gas 5. Bring a large pan of salted water to the boil, then add the potatoes and cook for 20-25 minutes until just tender. Drain, then transfer to a baking tray and allow to cool slightly.
2. Squash the potatoes with a potato masher until they are almost broken apart. Drizzle with a little oil, then roast in the oven for 15 minutes.
3. Meanwhile, in a saucepan, gently melt 50g of the butter. Let it cook over a low-medium heat until it just starts to turn brown. Add the chopped sage and cook in the butter for 1-2 minutes until the sage starts to go crisp, taking care not to burn it, then remove from the heat.
4. When the potatoes have been in the oven for 15 minutes, pour over the sage butter to coat well, then roast for another 30-40 minutes. For the last 10 minutes of the cooking time, scatter in the garlic. The potatoes should be golden and crisp.
5. While the potatoes are in the oven, cut 4-5 slashes into the skin of each fish fillet, then season all over. Heat the 2 tbsp oil in a frying pan over a medium heat. Fry the fish, skin-side down, for 3 minutes, pressing down gently with a spatula so the fillets don’t curl up. Flip and cook the fish on the other side for 2 minutes, then take off the heat.
6. Before serving, heat the remaining 20g butter in a small frying pan and fry the whole sage leaves until crisp (about 2-3 min). Serve the fish with the potatoes, topped with the sage leaves, black pepper and any leftover butter from the pan.