Put a large pan of water on to heat, and when it’s boiling add the linguine. Cook according to packet instructions.

Meanwhile, in a frying pan, heat two tablespoons of the olive oil over a medium heat. Chop the onion and add it to the oil, then tip in the (drained) olives. Cook for 2-3 minutes, crushing the olives with your wooden spoon to break them up a little.

When the linguine is cooked, drain it and then tip in the olive mix. Chop the parsley and add that too along with the Parmesan – mix well.

Dust your sea bass fillets with a little salt and a thin layer of flour. Heat the remaining oil in a frying pan until sizzling and add your fish. Depending on the size of your fillets, you’ll need to cook them for about 3 minutes skin side down, then 1 minute flesh side down.

Serve a fillet of fish on top of a good helping of the linguine.