Cod in Tarragon Sauce

Meanwhile, trim and halve the green beans.
Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
Boil a full kettle, then pour the boiling water (see ingredients for amount) into a measuring jug with the vegetable stock paste.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.
Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.
Meanwhile, pop a large saucepan of water on to boil with 1/2 tsp salt.

While the smashed potatoes roast, pat the cod dry with kitchen paper and season with salt and pepper.
Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, lay the fish into the pan and fry until golden, 2-3 mins. Turn and cook for 2-3 mins on the other side.
Once cooked, remove the cod from the pan to a plate and cover with foil to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Meanwhile, add the green beans to the pan of boiling water and cook until just tender, 3-5 mins.
Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil if you'd like.
While the beans cook, pop the (now empty) frying pan on medium-high heat and pour in the stock. Boil until reduced by a third, 2-3 mins, then lower the heat.
Stir in the soured cream and tarragon, then heat through until piping hot. Season to taste with salt and pepper if needed.