Greek "fish and chips" with side dips

1. Preheat an oven to 180°c and place a pan on a high heat to get it extremely hot

2. Start by making the oil and lemon sauce by whisking the oil and lemon in a bowl with the salt and pepper. Once sauce is well blended place to one side

3. Make the skordalia by draining the beans and placing in a food processor with garlic,lemon juice and extra virgin olive oil and blitz until it is a smooth paste

4. Place the chopped potatoes in a baking tray and add a pinch of oregano to coat the potatoes

5. Add the stock or water and lemon juice to tray and bake for 45 mins turning half point

6. Make the tomatoe sauce by Placing the chopped tomatoes and simmer over a low heat. Add the garlic, coriander, cumin and paprika and stir in to allow to mix well simmer for 15 minutes once done take off the heat don’t worry it’ll still be warm apon serveing

7. About 10 minutes before the potatoes have finished cooking pat down the fish with extra virgin olive oil and season both sides with salt and pepper

8. Coat the pan on a high heat with olive oil Place the fish skin side down and add a pinch of oregano and grate lemon zest onto the flesh side and cook until the flesh side is almost completely white in order to get crispy skin this usually takes 8-10 minutes

9. Upon this, flip the fish onto its flesh side and cook for 5 seconds it may sound mad but it will cook almost instantly

10. Take the fish off the pan immediately and place on the plates

11. Take the potatoes out of the oven and divide amongst the plates

12. Place the tomato sauce, oil and lemon sauce and bean skordalia onto the into 3 separate small side plates per person and place next to each persons plate

13. Serve immediately