Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the butter (see pantry for amount) from your fridge to allow it to come up to room temperature.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press).

Cut the lemon into wedges. Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). 

Lay the basa on a lined medium baking tray. Season with salt and pepper, then sprinkle over the lemon & herb seasoning.

When the chips are halfway through baking, sprinkle over the grated hard Italian style cheese. Toss to coat, then return to the oven to bake for the remaining time, 12-15 mins.

Pop the basa onto the middle shelf of your oven and bake until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, 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 the beans are tender, 4-5 mins.

While the beans cook, in a small bowl, combine the tarragon, softened butter and a good squeeze of lemon juice. Season with salt and pepper, then mix well.

When the beans are cooked, remove from the heat and cover until ready to serve.

When everything's ready, share the basa fillets between your plates. Spoon the lemon-tarragon butter over the fish and allow it to melt.

Serve the fish with the cheesy chips, garlicky green beans and any remaining lemon wedges for squeezing over.

Enjoy!