Oven-Baked Sea Bass

Halve the new potatoes (or chop into roughly 2-inch chunks if using larger potatoes), then put them in a large saucepan and cover with water. Bring to the boil, then reduce the heat slightly and cook for about 8 minutes, or until just becoming tender. Drain the potatoes and put them back into the warm pan (off the heat) to dry off a little while you preheat the oven to 200°C (Gas Mark 6). When the oven is hot, put the potatoes into a large roasting tin and drizzle over the olive oil; add a good pinch of salt and black pepper and toss to combine, then put the potatoes into the oven and bake for 8-10 minutes. While the potatoes cook, trim and peel the red onion, cutting it into eight wedges, and halve the cherry tomatoes. When the potatoes have had their time, take them out of the oven and add the onion and tomatoes to the tin, together with the balsamic vinegar and thyme leaves. Mix gently to combine, then return the tin to the oven for a further 8 minutes. Meanwhile, put the almonds on to a small baking tray and put them into the oven with the veg; take them out after 5-8 minutes, or until smelling toasted and fragrant, and set aside to cool.

Next, take the vegetables out of the oven. Season the sea bass fillets with salt and pepper, then sit them on top of the vegetables and return the tin to the oven for a final 8-10 minutes, until the fish is just cooked. Roughly chop or slice the almonds. When the fish is ready, take the tin out of the oven and divide the veg, fish and any juices equally between four serving plates. Scatter over the almonds and chopped parsley and serve immediately.