Ingredients
450g potatoes
2 carrots
15g Honey
17g Wholegrain mustard
20g Panko breadcrumbs
1 tsp mixed herbs
40g Grated Parmesan
1 garlic clove
2 Basa Fillets (Sea bass)
64g Mayonnaise
1/2tbs olive oil for crumb
Method
1. Preheat oven to 200C. Chop potatoes into 2cm chunks (no need to peel). Trim the carrot, then halve lenthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, toss to coat. Spread out in a single layer on one half of your baking tray.
2. Put carrots on the other side of the baking tray. Drizzle carrots with oil, honey and wholegrain mustard. Season, then toss to coat and spread out. When your oven is hot, roast the potatoes and carrots on the top shelf until golden, 25-35 mins. Turn halfway through.
3. Meanwhile, in a small bowl, combine the breadcrumbs, mixed herbs, Parmesan and olive oil for the crumb. Pop garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the garlic parcel to the veg baking tray and roast until soft, 10-12 mins.
4. Pat the fish dry with kitchen paper, then lay onto a lined baking tray. Spread half the mayonnaise over the top of the fish and top with the cheesy crumb. Press it down with a spoon. When the veg are half way through cooking, bake the fish on the middle shelf of your oven until the crumbs are golden and the fish is cooked through, 10-12 mins.
5. Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add to a bowl with the remaining mayonnaise and season with salt and pepper. Mix well.
6. When everything's ready, serve the fish on your plates with the roasted potatoes and honey mustard carrots alongside. Serve with the garlic mayo for dipping.
Nutrition
645 kcals
29.4g fat
7.5g sat fat
62.9g cho
15.3 sugars
36.4g protein
2.33g salt