Sesame, Honey & Lime Double Basa With Sweet Potato Wedges

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

Cut your potato[es] (skins on) into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips (save these for later!)

Add the potato wedges to a baking tray (or two) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for an initial 20 min

Add 20g [30g] [40g] butter to a bowl and microwave for 10 secs or until melted (alternatively, melt the butter in a small pot over a medium heat)

Add your toasted sesame seeds, honey and half your soy sauce (save the rest for later!) to the bowl and mix everything together – this is your sesame butter mix

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Chop your coriander finely, including the stalks

Trim, then slice your spring onion[s]

Cut your lime[s] into 2 wedges per person

After an initial 20 min, remove the tray[s] from the oven, then add the chopped pepper and drizzle over half the sesame butter mix

Return the tray[s] to the oven and cook for a further 10-15 min or until the sweet potato wedges are golden and cooked through – these are your sticky wedges & roasted pepper

Add the chopped ginger, chopped garlic and a tiny splash of cold water to the remaining sesame butter mix

While everything's in the oven, add the remaining soy sauce to a plate with your fish fillet[s]

Turn the fish several times until the soy sauce fully covers the fish

Sprinkle your cornflour all over and rub it into both sides of the fish until fully coated – this is your coated fish

Tip: Coat the fish in the cornflour one side at a time to avoid stickiness!

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

Once hot, add the coated fish with a pinch of salt and cook for 3-4 min on each side or until golden, crisped and cooked through – this is your crispy soy fish

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

Cooking for 3 or more? Use 2 pans!

Once cooked, transfer the crispy soy fish to a plate and return the pan to a medium heat

Add the sesame butter mix to the pan and cook for 1-2 min or until it starts to thicken

Once thickened, remove the pan from the heat and add the juice of half the lime[s] – this is your sesame, honey & lime sauce

Tip: Not a fan of lime? Just add a little!