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, sprinkle over the dried rosemary, 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, zest and halve the lemon. Chop the tomatoes into 1cm chunks. 

Peel and grate the garlic (or use a garlic press).

Put the pesto into a medium bowl and add a squeeze of lemon juice. Mix in the olive oil for the dressing (see pantry for amount), then set aside.

Pat the basa dry with kitchen paper. Season with salt and pepper. Lay the fish skin-side down, onto a lined baking tray.

When the potatoes have 12 mins left, bake the fish on the middle shelf for 10-12 mins until cooked. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, pop a frying pan on medium heat and add the olive oil for the salsa (see pantry for amount). 

Once hot, add the chopped tomato and cook until just warmed through, 1-2 mins.

Gently stir in the garlic and lemon zest and cook until fragrant, 30 secs. Squeeze in some lemon juice and season with salt and pepper.

Taste and season again if needed, then remove from the heat.

When everything's ready, add the baby leaves to your pesto dressing and toss to coat.

Transfer the basa to your plates and spoon over the warm tomato salsa.

Serve with the rosemary potatoes and pesto salad alongside.

Enjoy!