Baked Sea Bass with Lemon Caper Dressing, Saute Potatoes and Wilted Spinach

For the dressing, mix the extra virgin olive oil with the lemon zest and juice, capers, mustard, seasoning and 1 tbsp water. Don't add the parsley yet unless serving straight away. For the potatoes, put whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Strip the skins, cut into thick slices. Heat rapeseed and olive oil in a large non-stick frying pan. Add potatoes in a single layer and cook 10-15 mins, turning frequently until golden and crispy. Sprinkle with rosemary and sea salt flakes. Heat oven to 220C/200C fan/gas 7. Line a baking tray with parchment, place fish skin-side up. Brush skin with oil and sprinkle with flaky salt. Bake for 7 mins or until flesh flakes when tested. For the spinach, heat olive oil in a wok, add garlic and cook briefly. Add spinach and wilt down. Grate over nutmeg. Arrange fish on plates, spoon over the caper dressing, scatter with parsley. Serve with the saute potatoes and wilted spinach.