Annie Bell’s fish and chips

This one-pot rendition of our national dish raises the bar with seabass fillets and skinny matchstick potatoes, without recourse to a deep-fat fryer. A crisp green salad would be just the ticket alongside.

fish and chips
Chris Alack

SERVES 4

30g unsalted butter
3 tbsp extra virgin olive oil
1kg medium waxy potatoes, peeled and cut into thin chips approx 1cm wide
sea salt, black pepper
finely grated zest of 1 lemon, plus 1 tbsp juice
3 tbsp white wine
4 x 100g-150g seabass fillets, skin scored diagonally at 2cm intervals
1 lemon, thickly sliced and ends discarded
coarsely chopped flat-leaf parsley

SAUCE

2 tbsp taramasalata
2 tbsp mayonnaise

1. Preheat the oven to 200C/180C fan/gas 6. Melt the butter with a couple of tablespoons of oil in a large wide casserole over a medium heat, add the potatoes, season and scatter over the zest then fry for a few minutes, stirring frequently.

2. Pour over the lemon juice and wine, cover and cook in the oven for 50 minutes.

3. Shortly before the end of this time, heat a large nonstick frying pan over a high heat. Brush the fish fillets either side with oil, season, then sear the skin for 1 minute or until coloured.

4. Arrange these skin-upwards on top of the potatoes. Brush the lemon slices with oil and colour these either side too and arrange on top. Cover and return the casserole to the oven for 10 minutes.

5. Blend the taramasalata and mayonnaise in a small bowl.

6. Serve the fish and chips scattered with parsley, with the sauce on the side.

Recipe by Annie Bell. Food styling: Clare Lewis. Styling: Sue Radcliffe.