Fish, Chips and Homemade Tartare Sauce

Meanwhile, finely chop the parsley (stalks and all).

In a small bowl, combine half the parsley with the lemon & herb seasoning, breadcrumbs and olive oil for the crumb (see pantry for amount).

Season with salt and pepper, then set your 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. It's cooked when opaque in the middle. 

Meanwhile, bring a saucepan of water to the boil with 1/4 tsp salt for the peas.

When the fish and potatoes are almost cooked, add the peas to the boiling water and cook for 2-3 mins.

Once piping hot, drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper if you'd like.