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

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle on half the smoked paprika.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

In a small bowl, mix together the breadcrumbs, Cajun spice mix (add less if you'd prefer things milder), hard Italian style cheese and olive oil for the crumb (see pantry for amount). 

Season with salt and pepper, then set aside.

Lay the basa fillets onto a lined baking tray. Pat dry with kitchen paper. Drizzle with oil and season with salt and pepper. 

Divide the Cajun crumb mix between your fillets and press down firmly.

Bake on the middle shelf of the oven until the crumb is golden and the fish is cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While everything bakes, in another small bowl, mix together the mayonnaise (see pantry for amount), remaining smoked paprika and the water for the mayo (see pantry for amount). 

Season with salt and pepper, then set your smoky mayo aside.

Bring a large saucepan of water with 1/2 tsp salt to the boil. Cut the broccoli into florets (like small trees), halving any large ones.

When the water is boiling, add the broccoli and cook until just tender, 3-5 mins.

Add the peas to the broccoli for the last 2-3 mins of cooking time.

Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.

When everything's ready, serve the basa with the paprika potatoes, broccoli and peas alongside. 

Drizzle over some smoky mayo and serve the rest alongside for dipping.

Enjoy!