• Preheat oven to 240°C/220°C fan-forced. 
• Cut sweet potato into fries.

• Place fries on a lined oven tray. Drizzle with olive 
oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between 
two trays.
Little cooks: Help with sprinkling over the salt and 
tossing the fries. 

• Meanwhile, thinly slice capsicum, zucchini and 
cucumber into sticks.
Little cooks: Help wash the veggies!

• 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 paper towel-lined plate. Season 
with salt.
Little cooks: Help with sprinkling over the salt!

• In a large frying pan, heat a drizzle of olive oil over 
high heat. Cook zucchini, turning until tender, 
2-4 minutes each side. Season to taste with salt and 
pepper and set aside.
TIP: If you prefer the capsicum cooked, in large frying 
pan, cook capsicum and zucchini over high heat with a 
drizzle of olive oil until tender, 4-5 minutes.

• Slice crumbed basa.
• Divide crumbed fish, sweet potato fries and zucchini, 
capsicum and cucumber sticks between plates. 
Serve with tartare sauce. Enjoy!
Little cooks: Add the finishing touch by dolloping over 
the tartare sauce!