Seared Basa in Parsley Sauce

with Roast Vegetable Medley

2 tsp olive oil

30g butter

½ tsp white wine vinegar

oven tray

baking paper

medium frypan

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes and carrot into 2cm chunks. Cut the onion into wedges. Put the potato, carrot and onion on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast, tossing halfway, for 22-25 mins until tender.

Meanwhile, finely chop half the parsley, including the stems. Pick the remaining parsley leaves, discarding the stems. Crush or finely chop the garlic. Scatter half the Italian seasoning* over both sides of the fish, then season with salt and pepper.

Melt 20g butter in a medium frypan over medium-high heat. Cook the fish for 3½-4 mins each side until cooked through (see Kitchen 101). Remove from the pan, leaving the flavoured butter in the pan. Cover the fish to keep warm.

Melt an extra 10g butter in the same pan over medium-low heat. Add the garlic and cook, stirring, for 2 mins or until fragrant. Remove the pan from the heat. Stir in the chopped parsley, ½ tsp white wine vinegar and any resting juices from the fish. Taste, then season with salt and pepper.

Divide the fish and roasted veggies among plates. Drizzle with the parsley sauce, scatter with the remaining parsley and enjoy!

Not sure if your fish is cooked through? Simply use a fork or the tip of a knife to take a peek inside the thickest part of the flesh; if it comes apart easily, the fish is cooked.