Breaded Sea Bass and Chips

While the chips cook, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Add the parcel to the chips’ baking tray and roast until soft, 10-12 mins.

Meanwhile, roughly chop the parsley (stalks and all). Zest and halve the lemon.

In a small bowl, combine the breadcrumbs, half the parsley, half the lemon zest and the olive oil for the crumb (see pantry for amount). Season with salt and pepper, then mix well.

Pat the sea bass with kitchen paper to remove any excess moisture.

Lay the fillets, skin-side down, onto a lined baking tray. Spread a third of the mayo over the top of the fish and top with the breadcrumb mixture. Press it down with a spoon.

Bake on the top shelf of your oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when it is opaque in the middle.

Once the garlic has roasted and cooled, squeeze it out of the skin and mash with a fork. Pop it into a small bowl.

Mix in the remaining mayo, parsley and lemon zest. Season with salt and pepper, then stir well and set your garlic mayo aside.

Squeeze half the lemon juice into a large bowl with olive oil for the dressing (see pantry for amount).

Season with salt, pepper and a pinch of sugar (if you have any), then mix to combine.

Cut the remaining lemon into wedges.