Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Add the parcel to the chips' baking tray and roast until soft, 10-12 mins.
Meanwhile, roughly chop the parsley (stalks and all). Zest and halve the lemon.
In a small bowl, combine the breadcrumbs, half the parsley, half the lemon zest and olive oil for the crumb (see pantry for amount). Season with salt and pepper, then mix well.

Pat the sea bass with kitchen paper to remove any excess moisture.
Lay the fillets, skin-side down, onto a lined baking tray.
Spread a third of the mayo over the fish and spoon the breadcrumb mix on top. Press it down with a spoon.
Bake the fish on the top shelf of the oven until golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Pop it into a small bowl.
Mix in the remaining mayo, parsley and lemon zest. Season with salt and pepper, then stir well and set your garlic mayo aside.

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.
Cut the remaining lemon into wedges.

When everything's ready, add the baby leaves to the dressing and toss to coat.
Plate up the fish with the chips, salad and zesty garlic mayo alongside.
Serve with the lemon wedges for squeezing over. Enjoy!