James Martin served up a tasty sea bass with mussels and saffron cream sauce on Saturday Kitchen.

The ingredients are: 75g unsalted butter, 2 tbsp olive oil, 1 shallot, diced, 5 tbsp white wine, 400g mussels, cleaned and debearded and 4 x 175-200g sea bass fillets, skin on.

For the saffron and white wine cream sauce: 50g butter, 1 tbsp olive oil, 2 shallots, roughly chopped, 150ml white wine, 1 yellow courgette, balled with a Parisian scoop, 1 green courgette, balled with a Parisian scoop, 3 tomatoes, peeled, seeds removed, chopped, 110ml double cream, pinch saffron strands and 2 tbsp roughly chopped fresh chervil.

To serve: 300g/10½oz samphire, 100g sea aster (available online) and 50g unsalted butter.