Korma Baked Sea Bass and Chips

Meanwhile, roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces.

Add the korma style paste into a medium bowl and season with salt and pepper.

Pat the sea bass with kitchen paper to remove any excess moisture, then add to the bowl. Use your hands to coat the fish well.

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

Once the chips have been in the oven for 15 mins, pop the tray onto the middle shelf and bake until the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

When the chips have 5 mins of cooking time left, melt the butter (see ingredients for amount) in a small frying pan on medium-high heat.

Stir in the shallot and cook until softened, 3-4 mins. Add the garlic and cook for 1 min more, then add the peas.

Stir-fry until piping hot, 2-3 mins. Season to taste with salt and pepper.

Meanwhile, in a small bowl, mix together the mango chutney and mayo (see ingredients for amount).

When the peas are cooked, add half the coriander to the pan and stir through until wilted.