Pan-Fried Tilapia

Cut the tops and bottoms off the green beans. Pick the leaves from the tarragon and finely chop. Boil another pot of water with a pinch of salt.

Pat each tilapia fillet dry with a little kitchen paper. Tip: For a crispy fish fillet, dip the fish in a little plain flour (if you have some). Season your fish with a pinch of salt and black pepper.

Heat a splash of oil in a large frying pan on medium-high heat. Once the pan is hot, add your fish. Fry on one side for 4-5 mins without moving your fish. Turn your fish over and cook for 1 minute more, then take out of the pan and keep warm. Tip: Keep the pan to one side for the sauce.

Pop your green beans in the pot of boiling water for 4 mins then drain. Boil the water (amount specified in the ingredient list) in a kettle then pour into a jug and dissolve the vegetable stock pot in it ready for the tarragon sauce.

Wipe any excess oil from the pan, add your stock to the pan on medium-high heat and allow to reduce by a third. Remove from the heat and add the crème fraîche. Give it a good stir then add your tarragon (the amount you add depends on how much you like tarragon!). Taste for seasoning and add more salt and black pepper if necessary.

When your potatoes are cooked, drain and lightly crush them 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.