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, 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.

Meanwhile, roughly chop the dill (stalks and all, see ingredients for amount).

In a small bowl, combine the breadcrumbs, olive oil for the crumb (see pantry for amount) and half the dill. Season with salt and pepper, then mix well. 

Pat the basa dry with kitchen paper. Season with salt and pepper, then lay onto a lined medium baking tray.

Spread one third of the mayonnaise over the top of the fish and top with the dill crumb. Gently press down with a spoon to make it stick.

When the chips are halfway through cooking, turn them over and move the tray to the middle shelf. 

At the same time, bake the basa on the top shelf until the crumbs are 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.

Meanwhile, wipe out the (now empty) small bowl used for the crumb.

Add the remaining mayo and dill to the bowl and mix well.

Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the peas and stir-fry until piping hot, 2-3 mins.

Stir in the butter (see pantry for amount) until melted, then season with salt and pepper.

When everything's ready, share the herby crusted basa between your plates.

Serve the buttery peas and chips alongside.

Drizzle the cider vinegar over the chips and season with more salt if you'd like.

Dollop the dill mayo on the side for dipping.

Enjoy!