Bryn Williams served up tasty sea bass with herb crust, pepper and balsamic dressing on Saturday Kitchen.

The ingredients for the herb crust are: 150g fresh breadcrumbs, 1 lemon, zest only, 2 tbsp fresh parsley, finely chopped, 2 tbsp fresh chervil, finely chopped, 2 tbsp fresh chives, finely chopped and 75g vegan butter, melted.

For the sea bass: 2 sea bass fillets, skin removed (140g each), 1 sprig fresh thyme, 2 tbsp rapeseed oil, 3 banana shallots, peeled and sliced, 4 red peppers, peeled and sliced, pinch smoked paprika, balsamic vinegar, to taste, salt and freshly ground black pepper.

See recipes by Bryn in his book titled: For the Love of Veg available from Amazon now.