• 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 seasoning 
and tossing the fries.

• Meanwhile, chop broccoli (see ingredients), 
including stalk, into small florets.
• Slice capsicum 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!

• Add broccoli florets and a splash of water to a 
microwave-safe bowl, then cover with a damp 
paper towel.
• Microwave broccoli on high until just tender, 
2-4 minutes.
• Drain broccoli, then return to the bowl and cover to 
keep warm.

TIP: If you prefer the capsicum cooked, in large frying 
pan, cook capsicum and broccoli over high heat with a 
drizzle of olive oil until tender, 4-5 minutes. 

• Slice crumbed basa.
• Divide crumbed fish, sweet potato chips, steamed 
broccoli and veggie sticks between plates. 
• Serve with tartare sauce. Enjoy!

Little cooks: Add the finishing touch by drizzling over 
the tartare sauce!