Smoked Basa With Leek & Potato Salad

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

Chop your potatoes (skins on) into small bite-sized pieces

Add the chopped potatoes to one side of a tin foil-lined baking tray (or two!) with a generous drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 15 min or until the potatoes are starting to brown

Whilst the potatoes are cooking, wash your leek[s] thoroughly to remove any grit from between the leaves

Top, tail and slice finely

Combine in a bowl your mayo, Dijon mustard and white wine vinegar with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a generous pinch of salt and pepper – this is your mustard mayo dressing

Boil a kettle

Pat your smoked basa fillet[s] dry with kitchen paper

Remove the potatoes from the oven and add the smoked basa fillet[s] to the other side of the tray[s] with a drizzle of olive oil and a generous grind of black pepper

Return the tray[s] to the oven for a further 12-15 min or until the potatoes are golden and crisp and the fish is cooked through

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

Whilst the fish is cooking, add your egg[s] to a pot of boiled water with a pinch of salt (salt prevents the egg from cracking) and bring to the boil over a high heat

Once boiling, cook for exactly 8 min for perfect, mid-boiled eggs, then fill a bowl of very cold water and add the boiled egg[s] to the bowl and set aside

Once cooled, peel the egg[s] and cut into quarters

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced leek with a small pinch of salt and cook for 4-5 min or until softened and slightly caramelised

Once the fish is cooked, remove the tray[s] from the oven and break the cooked smoked basa fillet[s] up into large, rough pieces on the tray

Wash your salad, then pat dry with kitchen paper