• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potatoes on a lined oven tray. Sprinkle with Aussie spice blend, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays. Little cooks: Help out by tossing the veggies with the olive oil and salt.

• When the potatoes have 15 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed basa until golden and cooked through, 2-3 minutes each side. • Transfer to a second lined oven tray. Spread tomato relish over fish, then sprinkle with Cheddar cheese. • Bake until cheese is melted and golden, 5-8 minutes. TIP: Cook crumbed basa in batches if your pan is getting crowded! Little cooks: Top the chicken with the relish and cheese!

• While the fish is baking, thinly slice carrot into sticks. • Add trimmed green beans, carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl and cover to keep warm. Season to taste.

• Divide cheesy fish parmigiana between plates. • Serve with roast potatoes and steamed veggies. Enjoy!