Sea Bass and Tarragon Sauce

Meanwhile, pick the tarragon leaves from their stalks and roughly chop (see ingredients for amount, discard the stalks).

Peel and grate the garlic (or use a garlic press).

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, bring a medium saucepan of water with 1/2 tsp salt to the boil for the veg.

Heat a drizzle of oil in a large 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.

Once cooked, transfer to your serving plates and cover with foil to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle. 

Meanwhile, add the mixed green veg to the pan of boiling water and cook until just tender, 4-6 mins.

Once cooked, drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil if you'd like. 

While the veg cooks, pop the (now empty) frying pan on medium-high heat with a drizzle of oil. Add the garlic and cook, 30 secs. 

Stir in the veg stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until reduced by half. Remove from the heat.

Stir through the soured cream and tarragon until piping hot. Season to taste with salt and pepper if needed.