Fish and Twice-Cooked Chips

When ready, drain the potatoes in a colander, season with salt and sprinkle on the flour (see pantry for amount).

Gently shake to fluff up the potatoes, then carefully add them to the hot baking tray in a single layer, turning in the oil.

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

Meanwhile, zest and halve the lemon. Finely chop the parsley (stalks and all).

In a small bowl, combine half the parsley with the lemon zest, panko breadcrumbs and olive oil for the crumb (see pantry for amount). Season with salt and pepper, then set the crumb aside.

Finely chop the capers and pop them into another bowl with the remaining parsley and three quarters of the mayo. Mix together, then season to taste. Set your tartare sauce aside.

Lay the sea bass, skin-side down, onto a lined baking tray.

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

Halfway through the chips cooking time, bake the fish on the middle shelf of your oven for 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh onto a board, then chop into 2cm chunks.

Pop the avocado into a large bowl. Squeeze in half the lemon juice, then mix in the olive oil for the dressing (see pantry for amount).

Season with salt, pepper and a pinch of sugar (if you have any), then stir well to combine. Cut the remaining lemon into wedges.