Tandoori Basa, Pepper & Green Bean Tray Bake

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Add the sliced pepper to a baking tray lined with tin foil with a drizzle of vegetable oil and a pinch of salt and pepper

Put the tray in the oven for an initial 6-7 min or until beginning to soften

Meanwhile, peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Combine the chopped garlic and ginger with the ground paprika, ground coriander, ground turmeric, garam masala and half the natural yoghurt (you'll use the rest later!) in a medium bowl

Add the juice of 1/2 [1] lemon and season with a generous pinch of salt and pepper – this is your tandoori marinade

Add the basa fillets to the tandoori marinade and mix well until they're completely coated – this is your tandoori basa

Trim, then chop the green beans in half

Drain and rinse the chickpeas

Once the peppers have begun to soften, remove the tray from the oven and switch from the oven setting to medium-high grill

Add the drained chickpeas and halved green beans with the ground cumin, a drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up – these are your spiced pepper & green beans

Lay the tandoori basa on top of the spiced pepper & green beans and put the tray under the grill for 12-15 min or until cooked through and lightly charred – this is your tandoori basa, pepper & green bean tray bake

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

While the fish is cooking, chop the coriander finely, including the stalks

Combine the remaining natural yoghurt in a bowl with the chopped coriander and the juice of the remaining lemon

Season with a pinch of salt – this is your coriander yoghurt