Not so much a recipe as a quick midweek assembly job.
Roast quartered baby potatoes with a big glug of olive oil, salt and pepper for about 20 minutes. Salt thin tail-end fish fillets for 15 minutes, smear them with butter and roast for just 5 minutes at 180°C. Blanch some runner beans.
Put a big spoonful of romesco in the middle of the plate. That’s roasted red peppers, roasted almonds, parsley, chilli, a little tomato purée and a dash of sherry vinegar, and here’s the recipe. Top with the fish and serve with the potatoes and beans. Romesco keeps for days and goes with everything.