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

Chop the potatoes into 2cm chunks (no need to peel).

Pop the potatoes 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

In the meantime, peel and grate the garlic (or use a garlic press).

Zest and halve the lemon. 

Roughly chop the parsley (stalks and all).

Halve, peel and chop the shallot into small pieces.

Pat the basa dry with kitchen paper and lay onto a lined baking tray.

Season with salt and pepper, then sprinkle over the lemon zest.

When the potatoes have 12 mins remaining, 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. 

In the meantime, heat a drizzle of oil in a medium frying pan on medium heat.

Once hot, add the shallot and cook until softened, 4-5 mins. Add the garlic, fry for 30 secs, then squeeze in the juice of half the lemon and allow to evaporate.

Stir in the water for the sauce (see pantry for amount) and vegetable stock paste. Bring to the boil, then lower the heat and simmer for 1-2 mins.

Lower the heat and vigorously whisk in the butter (see pantry for amount) until melted and combined, then simmer until thickened, 2-3 mins. Remove from the heat, then stir in two thirds of the parsley. 

When everything's finished cooking, share your basa between your serving plates. Spoon the garlic butter sauce over the fish. 

Return the (now empty) frying pan to medium-high heat.

Once hot, add the peas and a knob of butter to the pan. Stir-fry for 1 min to warm through, then season with salt and pepper.

When everything's ready, toss the remaining parsley through the potatoes. 

Serve your herby potatoes and buttery peas alongside the basa.

Cut the remaining lemon into wedges and serve alongside for squeezing over. 

Enjoy!