Lemon & Herb Crusted Basa and Chive Butter Sauce

When your pan of water is boiling, add the potato chunks and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, pop the breadcrumbs, olive oil for the crumb (see pantry for amount), lemon & herb seasoning and half the garlic into a small bowl and mix together.

Lay the basa onto a lined baking tray. Pat the basa dry with kitchen paper.

Spoon the crumb evenly over the fish, pressing it down with the back of the spoon.

Pop the basa on the top shelf of your oven and cook until the fish is cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

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

Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Add the peas and a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

Transfer the veg to a plate and cover it with foil to keep warm. Wipe out the pan. 

Return the (now empty) frying pan to medium heat.

Once hot, add the shallot and stir-fry until softened, 3-4 mins. Stir in the remaining garlic and cook for 1 min more.

Add the cider vinegar and allow it to evaporate, 1-2 mins.

Pour in the water for the sauce (see pantry for amount) and veg stock paste, then bring to the boil and simmer until reduced by half, 2-3 mins. Vigorously stir in the butter (see pantry for amount) until melted, then take off the heat. Stir through the chives.