Sea bass en papillote with mash and seaweed salsa

Method

1. Pre-heat the oven to 220C/200C Fan/Gas 7.

2. To make the mash, place the potatoes on a baking tray and cook in the oven for about 1 hour, depending on their size. Then set aside and leave to cool.

3. Once cooled enough to handle, scoop the potatoes out of their skins and push through a ricer.

4. Place the riced potatoes into a warm pan with half the butter and a little salt. Fold with a heatproof rubber spatula, adding more butter if needed.

5. Once it looks almost split, slowly add the warm milk until it has a creamy texture and isn't shiny. Taste for seasoning, adding more salt if needed.

6. To make the seabass, in the same 220C/200C Fan/Gas 7 preheated oven. Take a piece of greaseproof paper and fold in half. Place on a baking tray and open it again, place fish half side that is on the try it should be facing you and add the remaining ingredients.

7. Fold the other side over and twist the top similarly to crimping a pasty. Bake in the oven for 10 mins.

8. To make the seaweed salsa, mix all of the ingredients together in a bowl. Taste and add a little bit of salt if needed.

9. To serve, remove the fish from the pouch. Carefully peel off the skin (if you can't it’s not cooked enough).

10. Sprinkle with a little salt and top with the seaweed dressing, with the mash alongside.