Preheat your oven to 220°C/200°C fan/gas mark 7.

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, zest and halve the lemon.

Finely chop the parsley (stalks and all).

Add half the parsley to a medium bowl with the lemon zest, breadcrumbs and olive oil for the crumb (see pantry for amount). Season with salt and pepper, mix together, then set aside.

While the chips cook, finely chop the capers. Pop into a small bowl with the remaining parsley and three quarters of the mayo.

Mix together, then season the tartare sauce to taste with salt, pepper and lemon juice.

Chop any remaining lemon into wedges.

Pat the sea bass with kitchen paper to remove any excess moisture, then lay the fillets, skin-side down, onto a lined baking tray.

Spread the remaining mayo over the top of the fish and top with the breadcrumb mixture. Press it down with a spoon, then set aside.

When the chips are halfway through cooking, bake the fish on the middle shelf of the oven 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.

While everything cooks, peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and discard.

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

Once hot, add the asparagus and season with salt and pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil. Cook until the asparagus is tender, 4-6 mins.

Stir in the peas, garlic and butter (see pantry for amount) and fry for a further min, then remove from the heat.

Season with salt and pepper, then take off the heat and squeeze in a little lemon juice.

When ready, serve your ultimate fish and chips with the asparagus and peas alongside.

Finish with a dollop of tartare sauce for dipping and the lemon wedges for squeezing over.