Finely slice the spring onions, discarding the root and the tough green stems.
Pick the leaves from the mint and throw away the stalks.
Cook the new potatoes in salted water until tender. Drain and then crush with a fork. Add the spring onions and olive oil and check the seasoning.
Crumble the feta cheese.
Blanche the frozen broad beans in boiling water and then cool in iced water. When cool remove the tough skins.
Prepare the sea bream fillet by removing the pin bones with a filleting knife or tweezers.
To make the pesto: blitz the garlic, peas and broad beans in a food processor with some salt and pepper and 50ml of olive oil until you have a coarse mixture. Add the mint leaves and pulse again to incorporate. Remove from the processor and mix in the feta cheese. Check the seasoning and squeeze in the juice of a half a lemon. Add more olive oil if required.
To cook the sea bream, season the fish with salt and heat up a frying pan with some sunflower oil. Place the fish in the pan skin-side down and cook until the skin is golden brown and crispy (approximately 2 minutes). Finish cooking by turning the fish over in the pan and cooking for a further 2 minutes until the thickest part of the fish is completely white. Finish with a squeeze of lemon juice.
To serve: Place the crushed potatoes in a stainless steel ring, place the fish on top and finish the plate with the pesto.
«This recipe can also be adapted to other types of white fish»