• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, cut tomato into thin wedges. • Thinly slice cucumber into rounds. • Slice lemon into wedges. • Roughly chop capers. • In a small bowl, combine tartare sauce and capers. TIP: If you like, separate the kids portion before adding the capers! Little cooks: Take charge by combining the tartare sauce and capers!

• When wedges have 10 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, in batches, until golden and cooked through, 2-3 minutes each side. • Transfer to a paper towel-lined plate. Sprinkle basa with a pinch of chicken salt.

• In a large bowl, combine tomato, cucumber, mixed salad leaves and balsamic vinaigrette dressing. • To tray with wedges, sprinkle over remaining chicken salt and toss until well combined. • Divide crumbed basa, wedges and garden salad between plates. Serve with caper tartare sauce and lemon wedges. Enjoy! Little cooks: Take the lead by tossing the salad!