Tomato & Harissa Smoked Basa With Roast Garlic Feta Mash

Boil a full kettle

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

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

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry

Whilst the potatoes are cooking, peel and finely slice your red onion[s]

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

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced onion with a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 3-4 min or until softened and starting to brown

Once the onion has softened, add the chopped pepper and cook for a further 2-3 min or until softened

Once the pepper has softened, add your harissa paste (can't handle the heat? Go easy!), chopped tomatoes, half of your roasted garlic paste (save the rest for later) and 100ml [150ml] [200ml] cold water

Season with salt and pepper and cook for 3-4 min or until the sauce has started to thicken

Pat your smoked basa fillet[s] dry with kitchen paper and season with salt and pepper

Gently add the basa into the pan and cook, covered for 5 min, or until the basa is cooked through – this is your tomato & harissa smoked basa

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

Return the potatoes to a low heat with a generous knob of butter and the remaining roasted garlic paste

Crumble in half your feta (save the rest for garnish!)

Mash until smooth – this is your roast garlic feta mash