Smoked Basa With Creamy Lime Sauce And Pea Mash

Boil a full kettle

Peel your potatoes then chop them into bite-sized pieces

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

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Meanwhile, peel and finely slice (don't chop!) your garlic

Dissolve your soft cheese in 75ml [100ml] [130ml] boiled water – this is your soft cheese mixture

Once the potatoes have been cooking for 10 min, heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium-high heat

Once melted, add your smoked basa fillet[s] and cook for 3-4 min on each side or until cooked through

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

Transfer the cooked basa to a plate and cover with tin foil to keep warm

Reserve the pan

Once the potatoes are fork-tender, add your blanched peas and cook for 1 min further

Drain the potatoes and peas and return them to the pot to steam dry

Return the reserved pan to a medium heat with a knob of butter, then once melted, add the sliced garlic and cook for 30 secs

Add the soft cheese mixture with a squeeze of lime juice and a grind of black pepper

Stir it all together and cook for 2-3 min or until the sauce has thickened – this is your creamy lime sauce

Tip: If your sauce is too zingy, add a pinch of salt to temper the acidity

Return the drained potatoes and peas to a low heat with a knob of butter and a splash of milk

Season with a pinch of salt and pepper and mash together – this is your pea mash

Cut the remaining lime into 1 wedge per person

Wash your salad, then pat it dry with kitchen paper