Sea Bass and Tarragon Sauce

Meanwhile, pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
Boil a full kettle, then pour the boiling water for the sauce (see ingredients for amount) into a measuring jug with the vegetable stock paste.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.
Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.
Meanwhile, pop a large saucepan of water on to boil with 1/2 tsp salt.

While the smashed potatoes roast, heat a drizzle of oil in a frying pan on medium-high heat. Season the fish with salt and pepper.
Once hot, carefully place your sea bass into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Once cooked, remove from the heat and cover with foil to keep warm.

Meanwhile, add the sugar snaps to the pan of boiling water and cook until just tender, 2-3 mins.
Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil if you'd like.
While the sugar snaps cook, pop the (now empty) frying pan on medium-high heat and pour in the stock from your measuring jug. Boil until reduced by a third, 2-3 mins, then remove from the heat.
Stir in the soured cream and tarragon, then heat through until piping hot. Season to taste with salt and pepper if needed.