• Preheat oven to 240°C/220°C fan-forced.

• Cut sweet potato into fries. Place 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.
• Thinly 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 in batches, until golden and cooked through, 2-3 mins each side. Transfer to a paper towel-lined plate. Season with salt.

TIP: Cook basa in batches if your pan is getting crowded!

Little cooks: Help with sprinkling over the salt!

• Add broccoli 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 basa, sweet potato fries, steamed broccoli, capsicum and cucumber sticks between plates.
• Serve with tartare sauce. Enjoy!

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