Herb Crust Basa with Roasted Beetroot

We had two lovely basa fillets which we wanted to serve with roast vegetables. We bought fresh beetroot which we washed and copped into chunky pieces and out in tinfoil in an ovenproof dish.

We added a few garlic cloves, sprigs of thyme and seasoning before drizzling over a good amount of quality olive oil and some garlic balsamic vinegar. We roasted them in a hot oven for 45 mins, checking on them regularly. We also peeled and chopped a parsnip.

We cut half a bulb of fennel into wedges and placed them in a dish with the parsnip. We sprinkled over some dried chilli flakes and olive oil. This was put in the hot oven for about 25 mins.

For our tartare sauce we roughly chopped some drained capers and gherkins before adding mayonnaise.

We mixed this well with some fresh lime juice and topped it with paprika.

For our herb crust we used natural breadcrumbs and added dried parsley, basil, coriander and oregano. We then smeared the basa fillets with mayonnaise and coated them in the mixture.

We chilled them for 20 mins before frying them in oil.

Once golden and crispy, we dried them on some kitchen paper before serving them with our roasted vegetables.

We also put a generous helping of our lovely zingy tartare sauce.