Pan-Fried Basa with Creamy Parsley sauce

• Chop the potatoes into 2cm wide wedges (peeling optional).
• Pop the wedges onto a large (lined) baking tray. 
• Toss with oil, salt and pepper. Spread out in a single layer. 
• When the oven is hot, roast on the top shelf until golden, 25-35 mins.
• When 15 mins of cooking time remain, scatter over the cheese and return to the top shelf of the oven for the remaining 10-15 mins.

TIP: Use two baking trays if necessary.

• Place a large pan over medium-high heat with a drizzle of oil.
• Add the shallot and half the apple cider vinegar and cook until softened, 3-4 mins.
• Add the carrot and broccolini and fry until tender, 7-8 mins. Season to taste with salt and pepper.
• Once cooked, remove from the pan, cover and set aside.

• Return the pan to medium-high heat with a drizzle of oil.
• Pat the basa dry with kitchen paper and season with salt and pepper.
• Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

• Meanwhile, place a small pot over medium-high heat with a drizzle of oil.
• Once hot, add the garlic and fry for 1-2 mins.
• Add the creme fraiche, stock and a splash of water and bring to the boil until thickened, 2-3 mins.
• Stir through the chopped parsley.