Smoky Fish & Potato Bake With Green Veg

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

Boil a kettle

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

Add the chopped potatoes to a pot of boiled water with a pinch of salt and cook for 10 min

Once done, drain and return to the pot

Meanwhile, melt 20g [30g] [40g] butter in a separate pot over a medium heat

Once melted, add 20g [30g] [40g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk 230ml [345ml] [460ml] milk into the roux, a little at a time, and cook for 5 min or until a smooth, thick sauce remains – this is your béchamel sauce

Chop your lemon[s] into wedges

Chop your chives finely

Chop your smoked basa fillet[s] into rough bite-sized pieces

Add the chopped chives, the juice of half the lemon wedge[s] and a pinch of salt and pepper to the béchamel sauce

Give everything a good mix up

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and a pinch of salt to the drained potatoes and give everything a good mix up

Tip: Don't worry if the potatoes break up a bit!

Add the smoked basa pieces to an oven-proof dish, then pour the béchamel sauce over the smoked basa

Top with the drained potatoes (reserve the pot) and put the dish in the oven for 15-20 min or until golden and bubbling

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

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the bake is golden and bubbling, reboil a kettle

Remove the dish from the oven and leave to stand for 5-6 mins – this is your smoky fish & potato bake

Meanwhile, add the trimmed green beans and blanched peas to the reserved pot with a pinch of salt

Cover with boiled water, bring to the boil over a high heat and cook for 5 min or until tender – this is your green veg