Crispy Fried Fish, Rainbow Veg & Chilli Yoghurt

Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7

Chop the sweet potato[es] (skins on) into small, bite-sized pieces

Trim the green stalks off the aubergine[s] and chop into bite-sized pieces

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Add the chopped vegetables to a baking tray with 3 tbsp [5 tbsp] olive oil

Add the cumin seeds with a pinch of salt and give everything a good mix up 

Put the tray in the oven for 15-20 min or until everything is cooked through 

Meanwhile, trim, then slice the spring onions finely

Chop the coriander finely, including the stalks

Pat the basa fillets dry with kitchen paper

Add 3 tsp [6 tsp] flour to a plate with the ground cumin and a generous pinch of salt

Give everything a good mix up – this is your flour mixture

Add the basa fillets to the plate and press them into the flour mixture until fully coated

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

Once hot, add the coated basa fillets, reduce the heat to medium and cook for 2 min on each side or until cooked through and lightly crisp – this is your crispy fried fish

Meanwhile, combine the natural yoghurt and Sriracha (Can't handle the heat? Go easy!) in a small bowl with a pinch of salt – this is your chilli yoghurt

Once cooked, mix the vegetables with the chopped spring onion and half of the chopped coriander – these are your roasted vegetables