2 fillets sea bass ((descaled and pin-boned))250 g baby potatoes ((halved))1 red chilli (finely sliced)2 cm piece of fresh ginger4 garlic cloves2 tsp dried oregano1 lemon (juice of)2 tbsp olive oil200 g green veg of your choice Preheat the oven to 220 degreesPlace the halved baby potatoes in an ovenproof dish and toss with 1 tbsp of olive oil. Add some salt and pepper. Cover with tin foil.Place the potatoes in the oven and set a timer for 25 minutes.Whilst the potatoes are in the oven, prepare the seabass fillets by laying them in another ovenproof dish flesh-side down. Squeeze the lemon juice over the fish, then sprinkle over the crushed garlic, grated ginger and finely sliced red chilli. Remove the pith and seeds from the chilli if you don't want it too hot. Cover with tin foil.When the timer