Chef's Special with Chris Bentham at The Black Boy, Headington

Ingredients

* 2 fillets of sea bream 100g per fillet
* 3/4 cooked Jersey Royal potatoes
* 100g picked white crab meat
* 5 peeled asparagus stalks
* a little oil
* 75g butter
* 1 lemon (squeezed)
* chopped parsley
* pinch of salt

Method

Lightly score and season the sea bream fillets on skin side.

Peel the potatoes and roughly dice. Put a small frying pan on the heat and add a small amount of oil when hot, then add a knob of butter and the diced potatoes.

When the potatoes start to colour, add the crab and a small amount of the chopped parsley.

Put another pan of salted water on the heat and bring to the simmer. Add the asparagus stalks for three to four minutes. While these are cooking, put another small frying pan on the heat, the pan needs to be quite hot, then add oil, and when oil starts to smoke, add sea bream fillets skin side down and add more seasoning to the flsh side, turn the heat down slightly.

After two minutes, turn the fillets – they should be a crispy golden colour, turn the heat up and add the rest of the butter.

When the butter starts to brown, add the lemon juice and parsley.

Drain the asparagus, lightly season the potatoes, then push the potato mix into a metal ring on a warm plate, place the asparagus next to the potato mix, place the sea bream fillets on to the potatoes.

Then add the remaining sauce over the fish and asparagus. Serve.