Sea Bass with Jersey Royals, Asparagus and Chervil.

Cut up the jersey royals and boil in salted water.

While the potatoes are cooking take the woody ends off the asparagus.

Put a little oil in a frying pan and when hot add the seasoned sea bass skin side down.

Drop the aspragus into the pan with the potatoes.

When the aspragus is cooked drain the veg and return to the warm pan with heat off, and add a small knob of butter, a little olive oil, salt and pepper, a dash of good vinegar and chopped chervil and replace the lid to keep warm and melt the butter.

The fish should noe be 3/4 cooked so filp it over to finish the cooking on the flesh side.

Roll the potatoes and asparagus in the dressing and plate, top with the fish and scatter with a little more chervil.