Heat the oven to 220C/200C fan/gas 7. Tip the potatoes and 1 tbsp of olive oil into a shallow roasting tin, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins until the potatoes are just cooked and the asparagus has softened.

Stir through the cherry tomatoes and drizzle over the white wine, then lay the sea bass fillets on top, skin-side up. Drizzle over the remaining oil, season with sea salt and return to the oven for a final 10-15 mins until the fish is just cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.