Oven-Baked Sea Bass in Tarragon-Garlic Butter

Meanwhile, trim the green beans.

Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Peel and grate the remaining garlic (or use a garlic press) and set aside for now. 

Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). 

Pat the basa dry with kitchen paper. Lay the basa on a medium lined baking tray. Season with salt and pepper, then sprinkle over the lemon & herb  seasoning. Add the garlic parcel to the tray.

When the chips are halfway through baking, sprinkle over the hard Italian style cheese. Toss to coat, then return to the oven to bake for the remaining time, 12-15 mins.

Pop the sea bass onto the middle shelf of your oven and bake until cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the reserved grated garlic, turn down the heat down and cook for 1 min.

Add the samphire and a splash of water then immediately cover with a lid or some foil. Cook until tender, 4-5 mins.

While the veg cooks, in a small bowl, combine the tarragon and softened butter. Season with salt and pepper, then mix well.

When the veg is ready, remove from the heat. Season with pepper (don't add salt - the samphire is salty enough!).

Cover until ready to serve.