Breaded Basa With Tomato & Basil Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your waxy potatoes into large, bite-sized pieces

Add the chopped potatoes to a baking tray (or two!) with a generous drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 30 min or until golden and crisp

While the potatoes are cooking, chop your cherry tomatoes into quarters

Peel and finely chop (or grate) your garlic

Chop your basil finely, including the stalks

Set everything aside until later

Pat your basa fillet[s] dry with kitchen paper

Season the basa fillet with a generous pinch of salt

Add a handful of flour to a plate

Crack your egg[s] into a shallow bowl and beat with a fork

Add your panko breadcrumbs to another plate

Coat the basa in the flour, tap off any excess, then add it into the beaten egg and finally press it into the panko breadcrumbs firmly to evenly coat all over

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat

Once hot, add the breaded basa and cook for 4-5 min on each side or until golden, crisp and cooked through – this is your breaded basa

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

While the basa is cooking, heat a pot with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped cherry tomatoes with a pinch of salt and cook for 3-4 min or until beginning to break down

Add the chopped garlic and cook for 30 secs, then add 100ml [130ml] [150ml] water with a pinch of sugar and a grind of pepper, then cook for 4-5 min further or until thickened

Combine your Dijon mustard and white wine vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt – this is your mustard dressing

Once the sauce has thickened, stir through the chopped basil and a knob of butter – this is your tomato & basil sauce

Wash your salad, then pat dry with kitchen paper