Crispy Sea Bass and Handcut Chips

Zest the lemon then cut into wedges. Finely chop the parsley (stalks and all) and put half of it into a bowl with the lemon zest. Add the panko breadcrumbs and oil (see ingredients for amount), season with salt and pepper. Set aside - this is for the fish. Finely chop the capers and put into another bowl with three quarters of the mayo, the remaining parsley and a squeeze of lemon juice. Mix together and season to taste with salt and pepper. This is your tartare sauce.

Lay the seabass skin-side down on a baking tray lined with baking paper. Divide the remaining mayonnaise between the fish and spread over evenly, covering the top. Spoon the breadcrumb mixture on top of the mayonnaise on the fish. Press it down with a spoon and drizzle with oil. When the wedges are about halfway through cooking, bake the fish on the middle shelf of the oven until the crumbs are golden and the fish is cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Squeeze half the lemon juice into a large bowl and add the olive oil for the dressing (see ingredients list for amount). Season with salt and pepper and mix together. Halve the tomatoes and pop them into the bowl with the dressing, toss together and set aside.

7 mins before the fish is cooked, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the sugar snap peas and season with salt and pepper. Stir-fry until slightly charred and tender, 5-6 mins. Add the garlic and stir-fry together with the sugar snaps for 1 more minute. Remove the pan from the heat.