All recipes adapted from Tasty & Healthy, by Omer Miller and Elinoar Rabin (with recipes from Albert Roux)

• To make the lemon dressing: In a small saucepan add the lemon juice, honey and the quartered lemons (include the pips).
• Simmer on a low heat for approximately 40 minutes. Once the juice has reduced by half, pass through a sieve. In a small mixing bowl together the olive oil and lemon paste. Mix in the lemon zest, sliced spring onion, chopped coriander, and chilli powder. Season to taste.
• For the avocado purée: peel and stone the ripe avocados. Place the avocados in a blender with the lemon juice, Tabasco, olive oil, coriander and a pinch of salt. Blend until smooth (you might need to add a little water if the avocados are not ripe enough).
• For the sea bass and courgette: make sure the fish fillets are clean and properly descaled before using. Season them with salt. Sear the fish skin side down in a pan with a tablespoon of olive oil on a medium heat. Once the skin is crispy and lightly coloured (roughly 3 minutes) turn the fish over and cook for a further 1 minute (depending on the size of the fillet).
• In the same pan, sear the courgette for a couple of minutes and deglaze with water. Once the water has completely evaporated, the courgette should be tender and cooked throughout.
• Peel, stone and segment the avocado. Pan sear each segment carefully in a lightly oiled pan. Once the avocado segments are coloured on each side remove from the pan and delicately plate all the ingredients.