Oven-Baked Spiced Basa on Harissa Risotto

Meanwhile, trim the courgette, then quarter lengthways. Chop into 2cm chunks.

Peel and grate the garlic (or use a garlic press). 

Once the onion has caramelised, add the garlic and sugar (see pantry for amount). Cook for 1 min more.

Add the risotto rice to the onions. Stir and cook until the edges of the rice are translucent, 1-2 mins, then stir in the cider vinegar and allow to evaporate, 1 min. 

Stir in the boiled water for the risotto (see pantry for amount) and vegetable stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake the risotto on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins. 

When the risotto has been in the oven for about 10 mins, pat the basa dry with kitchen paper and lay it onto a lined baking tray.

Sprinkle over the roasted spice and herb blend. Season with salt and pepper, drizzle over a little oil, then rub it into the fish. 

Bake the fish on the top shelf of your oven 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 high heat.

When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

Once cooked, season with salt and pepper, then remove from the heat and set aside.