Allow the salted sea bass to rest for 15 minutes.

Then wipe away the sea salt and any moisture from the sea bass.

Now marinate the sea bass in chilli, turmeric, cumin and salt and pepper.

Heat the oil in a large non stick pan on a medium/high heat.

Add the fish, skin side down and hold it down with a fish slice if you have one.

Allow to fry for 3 minutes, then flip over.

Fry for a further 2 minutes, remove from the pan and set aside.

Peel the potatoes and dry. Slice the potatoes in half and cut off the two ends of the potatoes, then continue to slice round until a barrel shape is formed.

Place potatoes into a bowl of cold water for 5 minutes to remove starch from outsides, then pat dry.

Heat oil and butter in a small/medium non stick frying pan.

Once the butter is bubbling, lay the potatoes in the pan in a single layer and fry for ten minutes each side.

Now add the thyme, garlic and stock. The stock should just cover the potatoes. If it doesn't, add more stock.

Simmer for 20 minutes, then turn the potatoes and cook the other side 10 - 20 minutes,or until tender. If the stock begins to dry up, add more stock. Leave the potatoes in the liquid until ready to eat.

Bring a lage pan of salted water to the boil.

Add the peas to the water and boil for 2-3 minutes.

Drain the peas from the open and add to a food processor with a little water, the garlic and the salt and pepper and pulse until a smooth paste is made.

Ladle the puree into a sieve and sieve into a small bowl, pushing the peas through with the back of a spoon.