Sea Bass & Herby Potatoes

Pre-heat the oven to 220°C/Gas Mark 7 and line a baking tray.
Place the cubed potatoes, rosemary, oregano, sea salt and olive oil on the tray and mix well. Bake for 25 minutes until cooked.
Meanwhile, heat a grill to high and line a pan to fit under.
Place the fillets, skin side up on the pan and place under the grill. Cook for 5-6 minutes until the skin is crisp.
Turn the fish over and cook for a further 2-3 minutes until cooked through.
Whilst the fish and potatoes are cooking, heat a pan of water and add the peas. Cook for 5-6 minutes.
Drain the peas, add the mint and salt and using a stick blender, process until smooth (add a splash of water if needed).
Divide the pea puree, potatoes and fish between 4 plates and top with the pea shoots. Serve.