Fish, Chips and Homemade Tartare Sauce

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 zesty 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.

Pat the sea bass dry with kitchen paper, then lay the fillets, skin-side down, onto a lined baking tray.

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

Halfway through cooking the chips, bake the fish on the middle shelf of your oven until the crumb is 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, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out 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.