Zesty Breaded Sea Bass and Chips

While the chips cook, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Add the garlic parcel to the chip tray and roast until soft, 10-12 mins.

Meanwhile, zest and halve the lemon.

In a small bowl, combine the breadcrumbs, lemon zest and olive oil for the crumb (see pantry for amount). Season with salt and pepper.

Pat the sea bass with kitchen paper to remove any excess moisture. Season with salt and pepper.

Lay the fillets, skin-side down, onto a lined baking tray. Spread a third of the mayo over the top of the fish and top with the breadcrumb mixture. Press it down with a spoon.

Bake on the top shelf of your oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Squeeze half the lemon juice into a large bowl with the olive oil for the dressing (see pantry for amount).

Season with salt, pepper and a pinch of sugar (if you have any), then mix to combine. Set aside.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Add the garlic to a small bowl with the remaining mayo. Add a squeeze of lemon juice, season with salt and pepper, then stir to combine. 

Cut the remaining lemon into wedges.