Healthy fish and New potato chips

Preheat the oven to 190°C/170°C/Gas 5.

Peel and chop the potatoes into small sticks. Bring a large saucepan of salted water to the boil and par boil the potatoes for 5 mins.

Place the breadcrumbs in a bowl and add the lemon zest, chopped parsley, salt and pepper. Melt 10g of butter and stir through the breadcrumb mixture to combine.

Take a large oven tray, pour in the vegetable oil and place in the oven.

Place the fish fillets on a small oven tray. Season and pop a knob of butter on each and cover with foil.

Remove the large oven tray and add the potatoes. Mix around to coat in the oil, then season.

Place both trays in the oven.

After 15 mins remove the foil from the fish and cover each fish with the breadcrumbs.

At the same time, give the chips a shake. Place the uncovered fish back in the oven for a further 10-15 mins until the chips are cooked and the breadcrumbs golden.

Meanwhile make the crushed peas. Add the peas to boiling water. Once cooked, slightly mash and add the mint sauce.

Serve with a slice of lemon and the tartare sauce topped with extra capers.