Sea bass:

- Check for pin bones by laying the fillets on a flat surface and running your fingers down lengthwise. If there are pin bones, you should feel their tips.

- Use tweezers and press gently on the fillet to see the pin bones and take them out.

- Score the skin diagonally three or four times.

Potatoes:

- Wash the potatoes under running cold water to remove any dirt, and pay close attention to the eyes. Rinse multiple times if needed.

- Peel using a potato peeler. Start from the end nearer to you and peel away in one motion. Rotate the potato as you work around it. Remove the potato eyes for presentation.

- Cut the potatoes into small wedges.

Green peas: Put the frozen peas into a sieve and run them over cold water until defrosted. Cold water defrosts the peas without cooking them.

Cherry tomatoes: Wash cherry tomatoes under cold running water and scrub gently with your hands.

Parsley: Wash carefully under running water and bunch into a small mound on a cutting board. Chop finely with a knife.

Transfer 24 oz potatoes to a microwave-safe dish and cook for 10 minutes

Meanwhile, rub 26 oz sea bass fillets with the seasoning: 1/2 tsp pepper, 1/2 tbsp lemon juice, 1/4 salt, 1/2 tsp paprika, 1/2 tsp Cajun seasoning, and 1 tbsp olive oil.

Place a pan on medium heat until very hot and add 1 tbsp olive oil. Sear the fish skin-side down for 5 minutes. Flip the fish and cook on the other side for another 3 minutes.

Sauté 6 oz cherry tomatoes in the same pan for an additional 2 minutes.

Take the potatoes out of the microwave. Bring the mixture of potatoes, 2 tbsp heavy cream, 2 tbsp unsalted butter, 1 cup of milk, and 1/4 tsp salt to a boil. Lower the heat and cook for 5 more minutes.

Mash the potato mixture.

Start plating with mashed potatoes, sea bass, cherry tomatoes, and 4 oz defrosted frozen peas.

Sprinkle with parsley and enjoy.