OK ST

So how do I clean it up? I've always just got the cheapest chips and they always seem to be extra salty and a bit greasy to me when I eat a few while making the fish.

Maybe I should use the baked low salt chips? Expensive but cheaper than a doctor I suppose. And low fat shredded parmesan (is there such a thing?) I haven't been to impressed with "low fat" or "reduced fat" products but I'm willing to be schooled.

The butter? Sorry, nothing duplicates the richness of butter when it comes to cooking.