Cajun Spiced Basa and Chive Dressing

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

Zest and halve the lemon (see ingredients for amount). Finely chop the chives (use scissors if easier). 

Pat the basa dry with kitchen paper, then drizzle over the olive oil for the marinade (see pantry for amount).

Season with salt and half the Cajun spice mix (add less if you'd prefer things milder). Rub onto both sides of the fish. IMPORTANT: Wash your hands and equipment after handling raw fish.

In a small bowl, mix the remaining Cajun spice mix with half the chives, a pinch of lemon zest, a squeeze of lemon juice and the olive oil for the dressing (see pantry for amount). Season with salt. Set your chive dressing aside.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the cavolo nero and a splash of water and cover until wilted, 3-4 mins.

Remove the lid, add the garlic and stir-fry for 1 min more.

Season to taste with salt and pepper. Transfer to a large bowl and cover to keep warm.

When the potatoes have 10 mins left, wipe out your (now empty) frying pan and pop on medium-high heat with a drizzle of oil.

Once hot, lay the fish in the pan and cook until golden, 6-8 mins. Gently turn halfway through and adjust the heat if needed.

Once cooked, remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.