Friends since the late 1990s, chefs Mitch Tonks and Mat Prowse have just released a new recipe book, aptly named The Seahorse, based on the dishes they serve in their restaurant.

Fancy trying your hand at some simple fishy dishes? Here's a recipe from The Seahorse to try at home..

Sea Bass with Braised Courgettes

(Serves 4)

  • 100ml plus 1tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 4 courgettes, cut into quarters then cut into 2.5cm chunks
  • A good handful of basil, roughly torn
  • 4 sea bass fillets, about 180- 200g each, skin on
  • 1 lemon
  • Salt and ground white pepper
  • 1 lemon, cut into wedges, to serve

Preheat the oven to 200C/ Gas 6. Heat the 100ml of olive oil in a saucepan over a medium heat. Add the garlic and sweat for a minute without colouring.

Next, add the courgettes and basil, then season with salt and white pepper and mix well. Cook the courgettes for about 15 minutes, stirring regularly until most of the water from the courgettes has evaporated and they have stewed down, leaving some in chunks and some completely broken down.

Take off the heat and set aside. Heat a large ovenproof frying pan with the tablespoon of olive oil over a medium heat. Place the sea bass in the pan skin-side down, season with a little salt and cook for about 12 minutes until the sea bass skin starts to take some colour and begins to crisp.

Carefully turn the fillets over and place the pan into the oven and roast for about five minutes, or until the flesh turns white and flakes easily.

To serve, reheat the courgettes over a low heat until they are just warm. Add a good squeeze of lemon and put a generous spoonful onto each warmed plate. Put the sea bass on top and serve with a lemon wedge.

  • The Seahorse by Mitch Tonks and Mat Prowse, photography by Chris Terry, is published in hardback by Absolute Press, priced £25.00. Available now