Cheesy Crusted Basa

Put the carrots on the other side of the baking tray. TIP: Use two baking trays if necessary.

Drizzle the carrots with oil, honey and wholegrain mustard. Season, then toss to coat and spread out. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. 

When your oven is hot, roast the potatoes and carrots on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

In a small bowl, combine the breadcrumbs, mixed herbs, hard Italian style cheese and olive oil for the crumb (see pantry for amount).

Pop the garlic parcel onto the baking tray with the veg to roast until soft, 10-12 mins.

Pat the basa with kitchen paper to remove any excess moisture, then lay onto a lined baking tray.

Spread half the mayonnaise over the top of the fish and top with the cheesy crumb. Press it down with a spoon.

When the veg are halfway through cooking, bake the fish on the middle shelf of your oven until the crumbs are golden and the fish is cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Add to a bowl with the remaining mayonnaise and season with salt and pepper. Mix well.