One Tray Breaded Basa & Chips With Peas & Tartare Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 15 min or until starting to crisp

Meanwhile, chop your parsley finely, including the stalks

Chop your capers roughly

Add the chopped capers to a bowl with your mayo, a squeeze of your lemon, most of the chopped parsley (save some for garnish!) and a grind of black pepper

Stir it all together – this is your tartare sauce

Pat your fish fillet[s] dry with kitchen paper and sprinkle each side with your vegetable stock mix

Once your chips have had an initial 15 min, move them to one side of the baking tray[s] and add the seasoned fish to the other side, then top the seasoned fish with your panko breadcrumbs (pile them on for extra crunch!), add a drizzle of vegetable oil to the fish and season with salt and pepper

Return the tray[s] to the oven for 15 min further or until the breadcrumbs are brown and crispy and the fish is cooked through – this is your one tray breaded fish & chips

Tip: Your fish is cooked once it turns opaque and flakes easily

Once everything is nearly ready, boil half a kettle

Add your blanched peas to a colander and pour boiled water all over them to refresh them

Cut the remaining lemon into 1 wedge per person