Fish and Chips

Peel the garlic, pop into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add 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. Pop the breadcrumbs into a small bowl with half the parsley and half the lemon zest. Add the olive oil for the crumb (see ingredients for amount) and mix to combine.

Lay the sea bass, skin-side down, onto a baking tray lined with baking paper. Spoon a third of the mayonnaise over the flesh of the fish and spread evenly, covering the top. Spoon the breadcrumb mixture on top of the mayonnaise. Press it down with a spoon. IMPORTANT: Wash your hands and equipment after handling raw fish. When the oven is hot, bake the fish on the middle shelf until the crumbs are golden and the fish is cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Once the garlic is cooked, remove from the foil and mash with a fork. Pop it into a small bowl. Add the remaining mayo, parsley and lemon zest. Season with salt and pepper, then mix to combine.

Squeeze half the lemon juice into a large bowl. Add the olive oil for the dressing (see ingredients 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.