Smoky Fish With Chive Butter Sauce, Green Beans

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

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

Add the chopped potatoes to a pot with a lid with plenty of boiled water, 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 the smoked basa fillets 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

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

Meanwhile, cut the green beans in half

Chop the chives finely

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

Drain everything and set aside until serving

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

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

Whisk to combine into a thin butter 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