Instructions: Prepare and heat the steamer. Peel the asparagus and, in bundles, cook in boiling salted water - al dente. Refresh in iced water and drain. Blanch and skin the tomatoes, seed and cut the flesh into small dice.

Mix together the oil and the sherry vinegar and add the tomatoes. Tear the basil leaves into the vinaigrette, season to taste. Place the fish into the steamer and steam for 3-5 minutes depending on the thickness. If very thick make 2-3 incisions on the back to assist with even cooking.

Season once the fish is cooked for a second time. Warm the vinaigrette in a saucepan, gently until warm to the touch. Reheat the asparagus in the steamer. Place the asparagus on the plate with the fish on top. Drizzle the tomato vinaigrette around the plate. Drizzle balsamic vinegar around the vinaigrette. Scatter fried basil leaves around the plate and top with fried carrot.

Citrus potatoes: Place the potatoes onto a baking sheet, sprinkle with sea salt and drizzle with olive oil. Bake in a hot oven for 1 hour or until the skin is crispy. When cooked, cut the potatoes in half, scoop out the centre and place into a bowl with the egg yolks, cloves, nutmeg, orange and lime zest.

Mash the potatoes and spices together. Shape in a cutter to form a round cake and fry in a little butter until golden brown. Serve with the sea bass.

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