Provençal-Style Crumbed Basa With Roasted Vegetables

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

Cut your waxy potatoes (skins on) into bite-sized pieces

Add the chopped potatoes to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt

Put the tray[s] in the oven for an initial 15 min or until beginning to turn golden

Meanwhile, top, tail and dice your courgette[s]

Add the diced courgette to a bowl with your dried oregano, a generous pinch of salt and a drizzle of olive oil and give everything a good mix up

Cut your cherry tomatoes in half

Once the potatoes have had 15 min, remove the tray[s] from the oven and add the halved tomatoes

Give everything a good mix up and return the tray[s] to the oven for a further 10 min

While the vegetables are in the oven, grate your cheddar cheese

Combine the grated cheese and panko breadcrumbs in a small bowl – these are your cheesy breadcrumbs

After 10 min, remove the tray[s] from the oven and add the diced courgette

Top the courgette with your basa fillet[s] and press the cheesy breadcrumbs onto the fish

Return the tray[s] to the oven for 15-18 min further or until the breadcrumbs are crisp and golden and the fish is cooked through – this is your Provençal-style crumbed basa

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

While the fish is cooking, chop your parsley finely, including the stalks

Peel and finely chop (or grate) your garlic

Add the chopped garlic (don't like raw garlic? Go easy!) and chopped parsley to a small bowl with a generous pinch of salt and 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil

Stir it all together – this is your garlic & parsley oil