Cheezy Baked Basa With Mediterranean Veg (DF)

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

Cut the potatoes (skins on) into bite-sized pieces

Add to a tray with a drizzle of olive oil and season with salt and pepper and give everything a good mix up

Put the tray in the oven for 20-25 min or until the potatoes are crisp – these are your roast potatoes

While the potatoes are in the oven, boil half a kettle

Peel and chop the red onions roughly

Top, tail and chop the courgette[s] into bite-sized pieces

Chop the cherry tomatoes in half

Dissolve the vegetable stock mix in 50ml [100ml] boiled water

Grate the cheddar flavour block into a bowl, add the panko breadcrumbs and season with salt and pepper

Add a drizzle of vegetable oil and give everything a good mix up – this is your cheezy breadcrumb mix

Pat the basa fillets dry with kitchen paper and add them to a baking tray (use tin foil to avoid mess!)

Sprinkle the cheezy breadcrumb mix over the fillets until they're totally covered

Put the tray in the oven for 12-15 min, or until the breadcrumb mixture is starting to turn golden and the fish is cooked through – this is your cheezy baked basa

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

While the basa is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped red onion, chopped courgette and tomato paste to the pan and cook for 2-3 min or until starting to soften

Add the halved cherry tomatoes and cook for 4-5 min further or until all the veg has fully softened

Add the vegetable stock and cook for 1-2 min further

Season generously with salt and pepper – this is your Mediterranean veg

Once done, chop the basil finely then add to the pan