Breaded basa with tomato and basil sauce

Updated at: Wed, 16 Aug 2023 20:22:16 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Step 2

Chop the waxy potatoes into large, bite-sized pieces

Step 3

Add the chopped potatoes to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper

Step 4

Give everything a good mix up and put the tray in the oven for 30 min or until golden and crisp

Step 5

While the potatoes are cooking, chop the cherry tomatoes into quarters

Step 6

Peel and finely chop (or grate) the garlic

Step 7

Chop the basil finely, including the stalks

Step 8

Set everything aside until later

Step 9

Pat the basa fillets dry with kitchen paper

Step 10

Season the basa fillets with a generous pinch of salt

Step 11

Add a handful of flour to a plate

Step 12

Crack the egg[s] into a shallow bowl and beat with a fork

Step 13

Add the panko breadcrumbs to another plate

Step 14

Coat each basa fillet in the flour, tap off any excess, then add it into the beaten egg and finally press it into the panko breadcrumbs firmly to evenly coat all over

Step 15

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium heat

Step 16

Once hot, add the breaded basa and cook for 4-5 min on each side or until golden, crisp and cooked through – this is your breaded basa

Step 17

Tip: Your fish is cooked once it turns opaque and flakes easily

Step 18

While the basa is cooking, heat a pot with a drizzle of olive oil over a medium-high heat

Step 19

Once hot, add the chopped cherry tomatoes with a pinch of salt and cook for 3-4 min or until beginning to break down

Step 20

Add the chopped garlic and cook for 30 secs, then add 100ml [150ml] water with a pinch of pepper and sugar and cook for 4-5 min further or until thickened

Step 21

Combine the Dijon mustard and white wine vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt – this is your mustard dressing

Step 22

Once the sauce has thickened, stir through the chopped basil and a knob of butter – this is your tomato & basil sauce

Step 23

Wash the baby leaf salad, then pat it dry with kitchen paper

Step 24

Serve the breaded basa over the tomato & basil sauce with the crispy potatoes and rocket to the side

Step 25

Drizzle the rocket with the mustard dressing

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