Lemon & Herb Basa and Garlic-Parsley Drizzle

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

Pop the garlic parcel onto the baking tray of wedges and roast until soft, 10-12 mins, then remove from the oven and set aside to cool.

Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Cut the tomato into 1cm chunks. Zest and halve the lemon.

In a medium bowl, combine a squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomatoes to the bowl of dressing and toss to coat. Taste and season with more salt, pepper and lemon juice if needed.

Pat the basa dry with kitchen paper and lay the fish on a lined medium baking tray.

Sprinkle over the lemon & herb seasoning and season with salt and pepper.

When the wedges have 10-12 mins left, bake the basa to the middle shelf of your oven for the remaining time until cooked. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, finely chop the parsley (stalks and all). Cut the Greek style salad cheese into 1cm cubes.

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

In a small bowl, combine the chopped parsley, mashed garlic, a good pinch of lemon zest, a squeeze of lemon juice and the honey and olive oil for the drizzle (see pantry for both amounts). Season with salt and pepper.