Lemon Baked Fish & Batata Harra

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle 

Cut the waxy potatoes (skins on) in half

Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until fork-tender

Once cooked, drain and set aside to steam dry

While the potatoes are cooking, peel and slice the onion[s] into thin rounds

Tip: Slice as finely as you can to avoid undercooked onion!

Slice the tomatoes into rounds

Peel and finely slice (don't chop!) the garlic

Slice 1/2 [1] lemon into rounds then slice the rounds into semi-circles (save the rest for later!)

Add 3 tbsp [6 tbsp] olive oil to a jug with the ground paprika and a generous pinch of salt and stir it all together – this is your paprika oil

Add the onion rounds to a baking tray in 2 [4] rows

Layer each row with some tomato rounds

Top with half the garlic slices (save the rest for later!) and finally the basa fillets

Pour the paprika oil all over the basa fillets then top with the lemon slices

Put the tray in the oven for 12-15 min or until the fish is cooked through

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

Whilst the fish is cooking, heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the remaining sliced garlic, cayenne pepper (can't handle the heat? Go easy!), coriander seeds, drained potatoes and a large pinch of salt and cook for 3-4 min or until beginning to crisp

Meanwhile, chop the parsley and coriander roughly, including the stalks

Once the potatoes are beginning to crisp, add the juice of the remaining lemon and cook for 2 min further or until fragrant 

Remove the pan from the heat, stir through the chopped herbs and season with a pinch of salt and pepper – this is your batata harra