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 wedges tray and roast until soft, 10-12 mins, then remove from the oven and set aside to cool.

Meanwhile, trim the cucumber, then cut into small 1cm pieces.

Cut the tomato into 1cm chunks. 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 cucumber and tomato chunks 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 on the middle shelf of your oven. 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).

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 squeeze of lemon juice and honey and olive oil for the drizzle (see pantry for both amounts). Season with salt and pepper.