Crispy Pesto Basa With Cannellini Bean Stew

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

Peel and finely slice your brown onion[s]

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

Once hot, add the sliced onion with a pinch of salt and cook for 7-10 min until softened

Meanwhile, mix your panko breadcrumbs with your traditional Italian pesto and a drizzle of olive oil - this is your pesto panko

Add your basa fillet[s] to a tin foiled-lined baking tray (or two!) and coat evenly with the pesto panko

Put the tray[s] in the oven and cook for 12-15 min or until the fish is golden and cooked through

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

Meanwhile, boil a kettle

Peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix in 200ml [300ml] [400ml] boiled water

Once the onion has softened, add the chopped garlic and cook for 1 min or until fragrant

Add your cherry tomatoes to the pan

Drain and rinse your cannellini beans

Add the drained cannellini beans and vegetable stock to the pan and cook for 5-7 min or until the cherry tomatoes start to burst and the liquid has reduced slightly

Meanwhile, finely chop your basil, including the stalks (save a few leaves for garnish!)

Once reduced, add the chopped basil to the cannellini beans – this is your cannellini bean stew