Put two Large Saucepans of water, each with a generous pinch of salt on to boil for the potatoes and the beans. Cut the **new potatoes** into quarters (no need to peel!) and pop them in one of your pans of boiling water. Cook for 10-15 mins. * **TIP** *: The potatoes are cooked when you can easily slip a knife through. Trim the tops off the **green beans**. Pick the **tarragon leaves** from their stalks and finely chop (discard the stalks).

Pat each **tilapia fillet** dry with a little kitchen paper. Season the **fish** with a pinch of **salt** and a grind of **black pepper**. Put a splash of **oil** in a large frying pan on medium-high heat. Once the pan is hot, add the **fish**, skin-side down. Fry for 4-5 mins. Then turn and cook for 2-3 mins more. * **TIP** *: The fish is cooked when the centre is opaque. Remove it from the pan, set aside and keep warm. Keep the pan - we'll use it again!

Pop the **green beans** in your second pan of boiling water. Cook for 4 mins, then drain in a colander. Boil your kettle, then pour the boiling **water** (amount specified in the ingredient list) into a jug with the **vegetable stock pot**. Stir to dissolve, ready for the **tarragon sauce**.

Add the **stock** to the frying pan on medium-high heat. Boil until it has reduced by a third, 4-5 mins. Remove from the heat, wait 1 minute then add the **crème fraîche**. Give it a good stir then add the **tarragon** (don't use it all if you only want a subtle flavour). Taste for **seasoning** and add **salt** and **black pepper** if necessary.

When the **potatoes** are cooked, drain in a colander and allow to steam dry for a minute. Return them to the pan and lightly crush with the back of a fork. For a decadent finish, toss them in a knob of **butter** (if you have some) and a pinch of **salt** and **black pepper**.

Divide the **crushed new potatoes** and **green beans** between your plates. Top with the **tilapia** and finish with a generous amount of **tarragon** sauce. Enjoy!