Almond Crusted Basa with Roast Potatoes and Tomato Salad

1. Preheat oven to 200°C. Halve the baby potatoes and toss on a baking tray with olive oil, salt and pepper. Roast 25–30 mins until golden.

2. Mix flaked almonds with a little olive oil, Italian seasoning, salt and pepper. Press firmly onto the top of each basa fillet.

3. Place basa on a lined baking tray and bake 12–15 mins until the crust is golden and fish flakes easily.

4. Halve the cherry tomatoes and toss with rocket, a squeeze of lemon juice and olive oil.

5. Mix mayonnaise with a squeeze of lemon and a little mustard for the dipping sauce.

6. Serve basa alongside the roast potatoes, tomato-rocket salad and lemon mayo.