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

Chop the potatoes into 2cm chunks (no need to peel) and pop them onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, then season with salt and pepper. 

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 top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto one side of a large, lined baking tray. Drizzle with oil and the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Season with salt and pepper, then toss to coat. Spread out in a single layer on one half of the baking tray. 

Roast on the middle shelf until tender, 20-25 mins. Turn halfway through.

While the veg roasts, finely chop the chives (use scissors if easier).

When the carrots have 15 mins of cooking time remaining, lay the basa onto the other half of the lined baking tray. Drizzle with oil, season with salt and sprinkle over the lemon & herb seasoning.

Bake the fish and carrots on the middle shelf of your oven for the remaining 10-15 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 small saucepan on medium heat.

Once hot, add the hollandaise to the pan and heat whilst stirring until piping hot, 1-2 mins.

Add half the chives to the sauce and stir to combine. Remove from the heat.

When ready, transfer the basa to your plates. Serve the roasted potatoes and honeyed carrots alongside.

Spoon the hollandaise sauce over the basa fillets, then sprinkle over the remaining chives to finish.

Enjoy!