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, breadcrumbs and olive oil for the crumb (see pantry for amount). Season with salt and pepper, then set aside.

Once the potatoes are ready, drain in a colander, season with salt and sprinkle on the flour (see pantry for amount). Shake to fluff up the potatoes, then carefully add them to the hot baking tray in a single layer, turning in the oil.

Roast on the top shelf until golden, 25-30 mins. Turn halfway through.

While the chips cook, finely chop the capers. Put them into a small bowl with the remaining parsley and three quarters of the mayo.

Mix together, then season to taste with salt, pepper and lemon juice. Set your tartare sauce aside.

Cut any remaining lemon into wedges.

Pat the sea bass with kitchen paper to remove any excess moisture. Lay the fillets, skin-side down, onto a lined baking tray.

Spread the remaining mayonnaise over the top of the fish and top with the breadcrumb mixture. Press it down with a spoon.

When the chips are halfway through cooking, bake the fish until the crumbs are 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 opaque in the middle.

Meanwhile, 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.

Once the butter melted, 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.