• Boil a large pot of salted water for the tagliatelle.
• Halve, peel and thinly slice the onion.
• Peel and grate the garlic (or use a garlic press).
• Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
• Trim and roughly grate the courgette and carrot (no need to peel).

TIP: If you’re in a hurry you can boil the water in your kettle.

• Place a pan over medium-high heat with a drizzle of oil.
• Pat the basa dry with kitchen paper, toss with the cracked black pepper and season with salt. 
• Once hot, lay the fillets into the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

• While the fish cooks, place a separate large pan over medium-high heat with a drizzle of oil.
• Fry onion and garlic until fragrant, 2-3 mins.
• Add courgette and carrot and fry for 3-4 mins until softened. Season with salt and pepper. 

• When the water is boiling, add the tagliatelle and bring back to the boil. 
• Cook until softened, 3-4 mins. Once cooked, reserve some of the pasta water and drain the rest in a colander and pop back in the pot, off the heat. 
• Drizzle with oil and stir through to prevent sticking.

• Add creme fraiche, stock, half the tarragon and the pasta to the veg and allow to warm through. 
• Add a splash of pasta water to loosen the sauce if required.
• Taste and season with salt and pepper. 

TIP: Add the tarragon a little at a time, tasting as you go.

• Divide the creamy tagliatelle between plates.
• Top with the back pepper basa.
• Sprinkle remaining tarragon over the top.