Pan-Fried Tilapia

Pat each tilapia fillet dry with a little kitchen paper. Season the fish with a pinch of salt and a grind of black pepper. Put a splash of oil in a large frying pan on medium-high heat. Once the pan is hot, add the fish, skin-side down. Fry for 4-5 mins. Then turn and cook for 2-3 mins more. * TIP *: The fish is cooked when the centre is opaque. Remove it from the pan, set aside and keep warm. Keep the pan - we'll use it again!

Pop the green beans in your second pan of boiling water. Cook for 4 mins, then drain in a colander. Boil your kettle, then pour the boiling water (amount specified in the ingredient list) into a jug with the vegetable stock pot. Stir to dissolve, ready for the tarragon sauce.

Add the stock to the frying pan on medium-high heat. Boil until it has reduced by a third, 4-5 mins. Remove from the heat, wait 1 minute then add the crème fraîche. Give it a good stir then add the tarragon (don't use it all if you only want a subtle flavour). Taste for seasoning and add salt and black pepper if necessary.

When the potatoes are cooked, drain in a colander and allow to steam dry for a minute. Return them to the pan and lightly crush with the back of a fork. For a decadent finish, toss them in a knob of butter (if you have some) and a pinch of salt and black pepper.