Peter Andre served up a tasty sea bass with spinach, tomatoes and onions from his family food adventure on Lorraine.

The ingredients are: 3 tbsp olive oil, 4 x 175g white fish fillets, e.g. sea bass, basa, pollock, hake (skin on, deboned), Sea salt and ground black pepper, 1 small red onion, chopped, 3 plum tomatoes, chopped, 75g pitted black olives, Small handful baby spinach leaves, Juice ½ lemon and ½ bunch flat leaf parsley or dill, picked.

To serve: 1 clove garlic and Crusty bread to serve.