Oven-Baked Basa in Tarragon-Garlic Butter

Meanwhile, trim the green beans.

Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Peel and grate the remaining garlic (or use a garlic press) and set aside for now. 

Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). 

Lay the basa on a medium, lined baking tray. Season with salt and pepper, then sprinkle over the lemon & herb seasoning. Add the garlic foil parcel to the tray.

When the chips are halfway through baking, sprinkle over the grated hard Italian style cheese. Toss to coat, then return to the oven to bake for the remaining time, 12-15 mins.

Pop the basa and garlic parcel tray onto the middle shelf of your oven and bake until cooked, 10-12 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 large frying pan on medium-high heat. 

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the reserved grated garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.

While the beans cook, in a small bowl, combine the tarragon and softened butter. Season with salt and pepper, then mix well.

When the beans are cooked, remove from the heat and cover until ready to serve.