INFUSED OIL

1. Pour the oil into a pan, add the garlic and thyme and heat gently for 5 minutes, allowing flavours to infuse. Remove from heat and leave to cool.

CRUST

1. Preheat oven to 150C Gas mark 4.

2. Mix the breadcrumbs, oil, chilli, zest and herbs in a bowl. Season with salt and pepper. Spread mixture onto a baking tray. Cook in oven for 10 - 15 minutes until golden brown.

POTATO AND CRAB CRUSH

1. Cook the potatoes in boiling water until soft. Drain and tip into a bowl. Crush with a fork.

2. Add the chives, dill, chilli, lime zest, and 2 tbsp of the infused oil.

3. Fold in the crabmeat.

SEABASS

1. Heat 3 tbsp of infused oil in a frying pan, add the sea bass fillets and cook for 5 - 6 minutes turning half way through cooking. Remove the fish and keep w arm.

DRESSING

1. Whisk together the dill, lime juice and olive oil.

TO SERVE

Place a metal chefs ring on a plate, and fill with the crushed potato mix. Carefully remove the ring. Arrange the sea bass fillets on the side, sprinkle with the breadcrumb crust, pour over the dressing and garnish with some seasonal vegetables.