Fish and Double-Cooked Salt & Vinegar Chips

Meanwhile, zest and halve the lemon. Finely chop the parsley (stalks and all) and put half in a medium bowl with the lemon zest. Add the breadcrumbs and oil (see ingredients for amount). Season with salt and pepper then set aside. Once the potatoes are ready, drain in a colander and pop back into the pan. Season with salt and sprinkle on the flour (see ingredients for amount). Give your pan a shake to fluff up the potatoes. Take your hot baking tray out of the oven and carefully transfer your potatoes into it in a single layer, turning in the oil. Roast on the top shelf of your oven until golden, 25-30 mins, turning halfway through.

In the meantime, finely chop the capers. Put into a small bowl and add the remaining parsley and three quarters of the mayo. Mix together, then season to taste with salt, pepper and lemon juice. Cut any remaining lemon into wedges.

Lay the sea bass, skin-side down, onto a baking tray lined with baking paper. Divide and spread the remaining mayonnaise over the top of the fish. Spoon the breadcrumb mixture on top. Press it down with a spoon. Drizzle with oil, then set aside until the chips are halfway through cooking. Then, bake the fish on the middle shelf of the oven until golden, 10-15 mins. IMPORTANT: Wash your hands after handling raw fish. The fish is cooked when opaque in the middle.

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and roughly chop (discard the stalks). When roughly 5 mins of cooking time remain, add the butter to a large frying pan on medium-high heat. When the butter has melted, add the shallot and cook until softened, 3-4 mins. Add the garlic and peas, then stir-fry for 2-3 mins. Season with salt and pepper, stir through the mint, then take off the heat.