Basa With Creamy Tomato Sauce And Harissa Mash

Boil a kettle

Chop your potato[es] and carrot[s] (no need to peel!) into rough bite-sized pieces

Add the chopped potato and carrot to a pot of boiled water, bring to the boil over a high heat and cook for 10-12 min or until fork-tender

Once done, drain and return to the pot to steam dry

Reboil half a kettle

Chop your cherry tomatoes in half

Peel and finely slice (don't chop!) your garlic

Dissolve your vegetable stock mix in 100ml [150ml] [200ml] boiled water, then add your soft cheese and mix well – this is your creamy vegetable stock

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the halved cherry tomatoes and the sliced garlic to the pan and cook for 1-2 min or until starting to soften

Add the creamy vegetable stock to the pan, reduce the heat to medium, and cook, covered, for 5-6 min or until the tomatoes are tender

Wash your spinach, then pat dry with kitchen paper

Pat your basa fillet[s] dry with kitchen paper

Once the tomatoes are tender, add the basa and spinach, and cook, covered, for 5 min further or until the basa is cooked through and the spinach has wilted – this is your creamy tomato sauce

Tip: Cooking for 3 or more? Do this in batches!

Tip: Your fish is cooked once it turns opaque and flakes easily

While the basa is cooking, return the drained potato & carrot to a low heat with a knob of butter, a splash of milk, your harissa paste (can't handle the heat? Go easy!) and a very generous pinch of salt and pepper

Mash until smooth – this is your harissa mash

Tip: Don't worry if your carrot doesn't get completely smooth, it will add some texture to your mash!