Missed out on last week's Cook2Gether? Not a problem, INOX Head Chef, Ben, has prepared this recipe for you to follow step by step. Happy Eating!
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- 5 grams Chives
- 30 grams Panko Breadcrumbs
- 1 Sea Baba Fillet (or any white fish fillet)
- 3 Tablespoons Mayonnaise
- 1 Lemon
- 300 grams White Potatoes
- 1 Medium Carrot
- 80 grams Green Beans
- 80 grams Broccoli
- Salt and Pepper to season
- Vegetable Oil
Preheat oven to 220* , cut the potatoes into (skin on) into thin chips, add chips to a baking tray and coat in a generous drizzle of veg oil and a pinch of salt. Cook in oven for 20 - 25 mins.
Meanwhile chop the chives finely, combine the chopped chives with the panko crumbs and generous pinch of salt in a small bowl, add a generous tablespoon of veg oil and give everything a good mix up.
Add the Basa fillet to a separate tray and pat them dry with kitchen paper, top the fish with the chive crumb and press into the fish using the back of a spoon, put the tray in the oven for 12 - 15 mins or until golden and cooked through.
While the fish is cooking, combine the juice of ¼ lemon with the mayonnaise in a small bowl, season with a pinch of salt and pepper - this is the accompaniment lemony mayo.
Next top, tail, chop and peel the carrots into the water.
Boil a separate pan and bring to the boil, trim the green beans and the broccoli, once water is boiling add the greens and cook for 3-4 mins, once cooked (al dente) drain the veg and return to a pot and add a knob of butter.
Cut the remaining lemon into wedges.
Serve the breaded fish with chips, veg and lemony mayo to the side and garnish with lemon wedge.