Garlicky Breaded Fish With Waxy Potatoes & Garden Veg

Boil a kettle

Cut your waxy potatoes in half (skins on)

Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Cook for 12-15 min or until almost fork-tender

Add a handful of flour to a plate with a generous pinch of salt

Crack your egg[s] into a shallow bowl with a splash of cold water and beat with a fork

Add your panko breadcrumbs to another plate

Coat your basa fillet[s] in the flour, tap off the excess, then add them into the beaten egg

Finally press them into the panko breadcrumbs firmly to evenly coat all over – this is your breaded fish

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 fish and cook for 4-5 min on each side or until golden and cooked through – these are your crispy breaded fish

Tip: Cooking for 3 or more? Do this in batches!

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

Meanwhile, peel and finely chop (or grate) your garlic

Chop your parsley finely, including the stalks

Cut your lemon[s] into quarters

Combine the chopped garlic (don't like raw garlic? Go easy!), chopped parsley, clotted cream and the juice of half the lemon quarters (save the rest for later!) in a small bowl with a pinch of salt – this is your garlic butter

Once the potatoes are fork-tender, add your garden veg mix to the pot and cook for a further 1 min or until warmed through

Once done, drain and return them to the pot with a drizzle of olive oil, a squeeze of lemon (save the rest for garnish!) and a pinch of salt and pepper and give everything a good mix up