Basa in Garlic Chive Butter with Roast Sweet Potatoes and Green Beans

1. Preheat oven to 220°C. Peel and cube the sweet potato into 2cm pieces. Toss on a baking tray with olive oil, salt and pepper. Roast 25–30 mins until golden.

2. Trim the green beans. Mince the garlic. Finely chop the chives.

3. Pat the basa fillets dry. Season generously with salt and pepper.

4. Heat oil in a large frying pan over medium-high heat. Fry the basa 3–4 mins per side until golden and cooked through. Remove and rest on a plate.

5. In the same pan, reduce heat to medium. Add the butter and let it melt and foam. Add the garlic and cook 30 secs. Squeeze in the lemon juice and stir in the chives. Spoon the butter sauce over the fish.

6. Meanwhile, blanch the green beans in boiling salted water 3–4 mins. Drain. Serve the basa alongside the sweet potato and green beans, drizzled with any remaining garlic chive butter.