Crispy Baked Basa Tray Bake With Tarragon Butter

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

Slice your waxy potatoes in half lengthways

Top, tail and slice your courgette[s] into discs

Add the halved potatoes and courgette discs to a baking paper-lined baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 15 min

Combine your panko breadcrumbs with half your parsley & tarragon pesto (you'll use the rest later!), vegetable stock mix and a drizzle of olive oil – these are your tarragon breadcrumbs

Pat your basa fillet[s] dry with kitchen paper

After the potatoes and courgette have had an initial 15 min, remove the tray[s] from the oven and add the basa fillet[s] to the other side of the baking tray[s] and top with the tarragon breadcrumbs (reserve the bowl!)

Return the tray[s] to the oven for a further 15-18 min or until cooked through – this is your crispy basa tray bake

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

Boil a kettle

Wipe the reserved bowl clean and add the remaining parsley & tarragon pesto with a generous knob of butter and a pinch of salt and pepper

Place the bowl in the microwave for 10-20 secs or until the butter has melted – this is your tarragon butter

Add your blanched peas to a colander and pour boiled water all over them to refresh them