• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the sweet potatoes into 2cm chunks (peeling optional).
• Add the sweet potato chunks to a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Cut the tomato into 2cm chunks.
• Just before serving, toss the tomato with the salad leaves, balsamic glaze and a drizzle of oil.
• Season to taste with salt and pepper.

• In a bowl, season the breadcrumbs with salt and pepper.
• Season the fish with salt and pepper.
• Spread the mayo over each breast until completely coated. 
• One at a time, press each basa fillet into the breadcrumbs, repeating on all sides to achieve an even crust.

• Place a pan over medium-high heat with enough oil to cover the bottom.
• Place the fish into the pan and fry until golden, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
• Remove once cooked.

• Return the pan to medium heat with a knob of butter.
• When melted, add the demi-glace and cook, stirring until warmed through, 1-2 mins.

TIP: Add a splash of water to loosen the sauce if necessary.

• Divide the sweet potato chunks between plates.
• Serve crumbed basa, tossed salad and demi-glace sauce alongside.