Prepare the Fillets: If the fillets have scales, slide a chef’s knife in the opposite direction of how the scales are laying and scrape in short strokes until the skin is clear.

Prepare the Potatoes: Hold a knife or a peeler in your dominant hand and the potato in the other. Start at the base and slowly rotate the potato to work your way over the entire vegetable. Remove any blemishes or dark spots that you come across.

Cook the Potatoes: Put 20 oz potatoes in a large microwave-safe bowl, cover them with plastic wrap, then heat them in the microwave at full power for 15 minutes.

Cook the Asparagus: Boil 12 oz asparagus for 3 minutes until it’s tender, then remove from the heat and drain the water.

Pan-fry the Fillets: Pan-fry 22 oz sea bass fillets with 1 tbsp olive oil on medium heat for 12 minutes on both sides or until the fish turns golden brown. Sprinkle 1/4 tsp salt and 1/4 tsp pepper over the sides while you fry to season.

Mash the Potatoes: In a large strainer, mash the potatoes with a large and sturdy kitchen utensil until they reach a creamy smooth consistency, and leave a bowl underneath to catch the mashed potatoes.

Cook the Mashed Potatoes: In a pan, stir the mashed potatoes with 2 tbsp unsalted butter and 1/4 tsp salt over medium heat. Gently stir the mixture around for about 5 minutes.

Make the Sauce: In a small bowl, add 1 1/2 tbsp honey, 1 tbsp lemon juice, 2 tbsp olive oil, 2 tsp traditional Dijon mustard, and 1 tbsp Japanese mayonnaise, and stir until well-combined.

Serve the Dish: Lay the sea bass on top of a bed of mashed potatoes, asparagus, and 6 oz green peas. Drizzle a generous amount of sauce over the fish and sprinkle 2 tbsp parsley on top. Enjoy hot.