Basa with Cashel Blue Cheese Dauphinoise

Place a pot over medium-high heat with a drizzle of oil.
Once hot, fry the garlic for 1 min. Add 125ml water (double for 4p), stock powder and creme fraiche.
Carefully add the carrots and parsnips to the sauce. Season with ¼ tsp salt (per 2P) and half the black pepper.
Bring to the boil, cover and lower heat to medium.
Simmer until the veggies are parboiled, stirring regularly, 15-20 mins.

Carefully transfer the veggies and sauce to an appropriately-sized oven dish. Crumble the blue cheese and scatter on top of the dauphinoise. 
Pop into the oven and bake until the sauce is bubbling and the carrot and parsnip 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.

Pat the fish with kitchen paper to remove excess moisture. 

Lay the basa onto a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle. Drizzle with oil , remaining black pepper and season with salt. When the oven is hot, pop the fish onto the top shelf and bake until cooked through, 10-15 mins.

Trim the root tip and green stalks of the fennel. Halve lengthways and thinly slice.

Zest and halve the lemon.

Place a pan over medium-heat with a drizzle of oil. Fry off the fennel until softened for 4-5 mins, stirring occassionally. Season to taste with salt, pepper, lemon zest and lemon juice.