Herby Crusted Basa and Chips

In a small bowl, combine the breadcrumbs, mixed herbs, olive oil for the crumb (see pantry for amount) and half the lemon zest. Season with salt and pepper, then mix well. 

Trim the bottom 2cm from the asparagus and discard.

Pat the basa dry with kitchen paper. Season with salt and pepper, then lay to one side of a lined medium baking tray. 

Spread one third of the mayonnaise over the top of the fish and top with the herby crumb. Gently press down with a spoon to make it stick. IMPORTANT: Wash your hands and equipment after handling raw fish.

Pop the asparagus onto the other side of basa tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Add the garlic parcel to the tray.

When the chips are halfway through cooking, turn them over and move the tray to the middle shelf. 

At the same time, put the basa and veg on the top shelf until the crumbs are golden and the fish is cooked through, 10-12 mins. IMPORTANT: This is cooked when opaque in the middle.

Meanwhile, wipe out the (now empty) bowl used for the crumbs.

Add the remaining mayo and lemon zest to the bowl and mix well. Set aside for now.

Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the peas and stir-fry until piping hot, 2-3 mins.

Stir in the butter (see pantry for amount) until melted, then season with salt and pepper.

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