Venetian-Style Breaded Double Basa With Green Beans & Sweet Potato

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

Cut your potato[es] (skins on) into large bite-sized pieces

Add the chopped potatoes to a baking tray (or two!), drizzle with vegetable oil and season with salt and pepper

Put the tray[s] in the oven for 30 min or until golden and crisp – these are your crispy roast potatoes

While the potatoes are roasting, heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Cut your lemon[s] in half

Once the pan is hot, add the lemon halves (cut-side down) and cook for 3-4 min or until caramelised, then set aside for later, reserving the pan

Boil a kettle

Dust a clean tray or plate with a generous sprinkling of flour and season with a big pinch of salt and pepper

Dip your fish fillet[s] into the seasoned flour until both sides are well coated and shake off any excess flour

Wipe out the reserved pan with kitchen paper, then return to a medium-high heat with a generous drizzle of vegetable oil (enough to coat the bottom of the pan)

Once hot, add the coated fish fillet[s] and cook for 4-5 min on each side or until golden and the fish is cooked through – this is your Venetian-style breaded fish

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

(Doubled your protein? Use 2 pans!)

Meanwhile, heat a pot of boiled water with a pinch of salt over a high heat

Once boiling, trim, then add your green beans and cook for 2-3 min or until the beans are tender with a slight bite

Once done, drain and set aside until later

Once the fish is cooked, add your clotted cream to the pan

Squeeze in the juice of half the caramelised lemon halves and a pinch of salt and cook for 1-2 min or until thickened – this is your lemon sauce

Cut the remaining caramelised lemon into 1 wedge per person