Smoky Basa With Mixed Greens And Chive Butter Sauce

Boil a kettle

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

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

Add the chopped potatoes to a pot with a lid with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, cook, covered, for an initial 7 min

While the potatoes are cooking, pat your smoked basa fillet[s] dry with kitchen paper and place on a baking tray (use tin foil to avoid mess!)

Put the tray in the oven for 12-15 min or until the fish is cooked through – this is your smoky basa

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

Meanwhile, trim your green beans, then chop them in half

Chop your Tenderstem broccoli in half

Chop your chives finely

Once the potatoes have had 7 min, add the halved green beans and Tenderstem broccoli to the pot (check the potatoes are nearly cooked first!) and cook, covered for 4-8 min further or until both are fork-tender

Drain everything and set aside until serving – this is your mixed greens & potatoes

Heat a small pot with 2 tbsp [3 tbsp] [4 tbsp] butter over a medium heat

Once melted, add your clotted cream and a splash of milk

Whisk to combine into a thin buttery sauce, then remove from the heat and add the chopped chives

Season with a small pinch of salt and plenty of pepper – this is your chive butter sauce