Anna Haugh served up tasty sea bass en papillote with mash and seaweed salsa on Saturday Kitchen.

The ingredients for the mash are: 700g whole floury potatoes, scrubbed, 50g unsalted butter, 100g whole milk, warm and salt.

For the sea bass: 2 wild sea bass fillets (120g/4½oz each), skin on, 60g salted butter, 1 garlic clove, finely sliced, 1 tsp capers, roughly chopped and 1 lemon, zest and juice.

For the seaweed salsa: 1 tbsp small capers, ½ banana shallot, finely chopped, 4 kalamata olives, chopped, 1 tsp dried dulse, 3–4 sprigs fresh thyme, 10g chives, finely chopped and 2 lemons, zest and juice.

See recipes by Anna in her book titled: Cooking with Anna: Modern home cooking with Irish heart available from Amazon now.