Zesty Baked Basa and Salsa Verde

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

Place the parcel on a baking tray and bake on the middle shelf until soft, 10-12 mins. 

In the meantime, zest and halve the lemon.

When the garlic has roasted, remove the parcel from the baking tray and set aside to cool slightly, 2-3 mins. 

Line the (now empty) baking tray with baking paper and lay on the basa fillets. Season with salt and pepper, then sprinkle over the lemon zest. 

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

Meanwhile, drain the capers.

Finely chop the capers and parsley (stalks and all), then add to a medium bowl.

Add the Dijon mustard, half the lemon juice and the sugar and olive oil for the salsa (see pantry for both amounts). Season with salt and pepper, then mix together.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it through the salsa verde, then set aside.

Squeeze the remaining lemon juice into a medium bowl. Pour in the olive oil for the dressing (see pantry for amount), season with salt and pepper, then stir well to combine.

Cut the tomato into 1cm chunks. Add the tomato to the bowl of dressing and stir to combine. 

When the fish and potatoes are almost cooked, toss the baby leaves with tomatoes and dressing.