Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper and half the Cajun spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

In the meantime, peel and grate the garlic (or use a garlic press). Cut the tomato into 1cm chunks.

In a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then stir in the tomatoes. Set aside to macerate. 

Pat the basa dry with kitchen paper. Lay the fish on a lined baking tray.

Season with salt and pepper, then sprinkle over the lemon and herb seasoning. Drizzle over some oil and rub to coat.

When the chips are halfway through cooking, bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

A few mins before everything's ready, heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the garlic and remaining Cajun spice mix (add less if you'd prefer things milder), fry until fragrant, 1-2 mins. 

Add the creme fraiche, bring to a boil, then immediately remove from the heat.

Stir in the sun-dried tomato paste. Taste and season with salt and pepper if you feel it needs it. Cover to keep warm and set aside.

When you're ready to serve, toss the rocket through the tomato. TIP: Don't add the leaves too early or they'll go soggy.

Gently reheat the sauce if you need to. 

Share your basa between your serving plates and serve with your chips and rocket salad alongside. 

Spoon the creamy Cajun sauce over your basa to finish.