• Boil the kettle. Half-fill a medium saucepan with boiling water.

• Cook chopped potato over high heat, until easily pierced with a knife, 8-10 minutes. Drain and return to saucepan. 

• Meanwhile, set air fryer to 200°C.
• Place crumbed basa into air fryer basket and cook until golden and cooked 
through, 8-10 minutes (cook in batches if needed). Transfer to a paper towel-lined plate. Season to taste with salt and pepper. 

TIP: No air fryer? Heat a large frying pan over medium-high heat with enough 
olive oil to coat the base. When oil is hot, cook crumbed basa until golden and cooked 
through, 2-3 minutes each side. Transfer to a paper towel-lined plate. Season with salt 
and pepper. 

• While crumbed basa is cooking, slice lemon into wedges. Halve snacking tomatoes. Roughly chop dill.
• In a medium bowl, combine the honey and a drizzle of vinegar and olive oil. Season to taste.
• To bowl with dressing, add tomato and mixed salad leaves, tossing to coat. 

• To potato, add the butter, stock concentrate and a good squeeze of lemon juice, stirring until melted and well combined.
• Lightly crush with a fork. Stir through dill. Season to taste.
• Divide crushed dill potatoes, cherry tomato salad and crumbed basa between plates. Drizzle dill & parsley mayonnaise over crumbed basa to serve. Enjoy!