Sumac-Crusted Basa With Butter Bean & Harissa Stew

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and slice your shallot[s] finely, then peel and finely slice (don't chop!) your garlic

Chop your tomato[es] finely

Peel and chop your potato[es] into small, bite-sized pieces

Heat a pot with a matching lid with a drizzle of olive oil over a medium heat

Once hot, add sliced shallot with a pinch of salt and cook for 3-4 min or until softened

Once softened, add the sliced garlic and cook for 1 min or until fragrant

Once fragrant, add the chopped tomatoes and cook for 5 min or until beginning to break down

Meanwhile, dissolve your vegetable stock mix, tomato paste and 3/4 of your harissa paste (you'll use the rest later!) in 250ml [375ml] [500ml] boiled water – this is your harissa stock

Grate your Italian hard cheese finely

Drain and rinse your butter beans

Once the tomatoes have completely softened, add the harissa stock to the pot with the chopped potato, drained butter beans and a pinch of sugar

Bring to the boil over a high heat, once boiling reduce the heat to medium and cook, covered, for 15-20 min or until the potatoes are fork-tender – this is your butter bean & harissa stew

Whilst the stew is cooking, combine your panko breadcrumbs and grated Italian hard cheese in a bowl with your ground sumac and a drizzle of olive oil – this is your sumac crumb

Spread the remaining harissa paste (can't handle the heat? Go easy!) over your basa fillet[s], then top with the sumac crumb

Add the basa fillet[s] to a baking paper-lined baking tray (or two!) and put the tray[s] in the oven for 12-15 min or until cooked through – this is your sumac-crusted basa

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