Zesty Crumbed Sea Bass and Lemon Aioli

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

Trim the green beans. Zest and cut the lemon into wedges.

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

Pat the sea bass dry with kitchen paper and lay the fillets, skin-side down, onto a lined large baking tray. Season with salt and pepper.

Spread half the mayonnaise over the top of the fish and top with the zesty breadcrumb mixture. Press it down with a spoon.

When the chips are halfway through cooking, turn them.

At the same time, add the garlic parcel to the sea bass tray and bake on the top shelf until the crumbs are 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.

Meanwhile, peel and grate the remaining garlic (or use a garlic press). 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Season with salt and pepper, then remove from the heat and cover to keep warm.

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

In another small bowl, combine the remaining mayonnaise with the roasted garlic and a squeeze of lemon juice. Season with salt and pepper.