Tomato Tapenade Baked Basa With Crispy Capers & Garlic Mash

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

Peel your potatoes and chop them into large, bite-sized pieces, then peel and slice most of your garlic in half (save the rest for later!)

Add the chopped potatoes and sliced garlic to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat and once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender, then drain and return to the pot

Meanwhile, chop your tomato[es] roughly

Chop your black olives roughly

Chop (or grate) the remaining garlic finely

Combine the chopped tomatoes, chopped olives and chopped garlic in a bowl with 2 tbsp [3 tbsp] [4 tbsp] olive oil – this is your tomato tapenade

Pat your basa fillet[s] dry with kitchen paper

Cut pieces of baking paper (or tin foil) approx. the size of A3 sheets of paper (1 per person!)

Add the basa to the middle of a paper and place on a baking tray (or two!)

Add a drizzle of olive oil and season with a generous pinch of salt and pepper

Top the basa with the tomato tapenade evenly and season with a pinch of salt, pepper and sugar

Scrunch the edges of the baking paper together around the fish to form a sealed parcel[s]

Put the tray[s] in the oven for 15 min or until the basa is cooked through – this is your tomato tapenade baked basa

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

Meanwhile, heat a large wide-based pan (preferably non-stick with a matching lid) with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil over a medium-high heat

Pat your capers dry with kitchen paper

Once hot, carefully add the capers and cook for 1-2 min or until crispy and puffed up a little

Once crispy, transfer to a plate and set aside, reserving the pan – these are your crispy capers

Trim your green beans

Carefully wipe the reserved pan clean

Return the reserved pan to a medium heat with a knob of butter

Once melted, add the trimmed green beans with a pinch of salt and a small splash of water

Cook, covered, for 3 min or until softened

Meanwhile, chop your parsley finely, including the stalks

Return the cooked potatoes to a low heat with a knob of butter and a splash of milk and mash until smooth

Remove the pot from the heat, add most of the chopped parsley (save some for garnish!) and mix to combine – this is your garlic mash