Mediterranean John Dory & Roast Potatoes

• Meanwhile, finely chop garlic. Halve cherry tomatoes. • Using a vegetable peeler, peel courgette into ribbons, stopping when you reach the centre seeds. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• Return the frying pan to high heat with a drizzle of olive oil. • Cook courgette, tossing, until tender, 2-3 minutes. Season and transfer to a large bowl.

• Discard any liquid from John dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • Return the frying pan to medium-high heat with a drizzle of olive oil. Season fish on both sides with salt and pepper. • When oil is hot, cook fish in batches, until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.

TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

• Return the frying pan to medium heat with a drizzle of olive oil. • Cook cherry tomatoes, garlic, the butter and a pinch of chilli flakes (if using), stirring and lightly crushing tomatoes until softened, 4-5 minutes. • Add the balsamic vinegar, brown sugar and a splash of water. Cook until slightly reduced and thickened, 1-2 minutes. Season to taste.