Parsley Butter Basa & Potato Dauphinoise

• Add the potatoes to the pot. Season with ¼ tsp salt (per 2P) and ¼ tsp pepper (per 2P).
• Bring to the boil, cover and lower heat to medium.
• Simmer, stirring until parboiled, 15-20 mins.
• Carefully transfer the potatoes and sauce to an appropriately-sized oven dish. Scatter over the cheese.
• Bake in the oven until the sauce is bubbling and the potatoes are cooked through, 15-20 mins.

TIP: You want the dauphinoise to be 2-3 cm thick—keep this in mind when choosing an oven dish.

• Pop the broccolini onto a lined baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat.
• Spread out in a single layer.
• Roast on the middle shelf until the edges are crispy and slightly charred, 10-15 mins. 

• Place a pan over medium-high heat with a drizzle of oil.
• Pat the basa dry with kitchen paper. Season with salt and pepper.
• Once hot, lay the fillets in the pan and cook for 4-5 mins on each side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
• Meanwhile, halve and peel the shallot. Chop into small pieces. 
• Finely chop the parsley (stalks and all).

• Place a pot over medium heat with a drizzle of oil. 
• Add the chopped shallot and cook until softened, 3-4 mins. Add the remaining garlic and parsley and cook for 1 min more. 
• Pour in the vinegar and allow to evaporate. Add 50ml water (per 2P) and bring to the boil. 
• Lower the heat and vigorously stir in 2 tbsp butter (per 2P) until melted and combined. Season to taste with salt and pepper.