Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer on one half of your baking tray. 

Put the carrots on the other side of the baking tray. TIP: Use two baking trays if necessary.

Drizzle the carrots with oil, honey and wholegrain mustard. Season, then toss to coat and spread out. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. 

When your oven is hot, roast the potatoes and carrots on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

In a small bowl, combine the breadcrumbs, mixed herbs, hard Italian style cheese and olive oil for the crumb (see pantry for amount).

Pop the garlic parcel onto the baking tray with the veg to roast until soft, 10-12 mins.

Pat the basa with kitchen paper to remove any excess moisture, 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 halfway 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. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

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.

When everything's ready, serve the basa on your plates with the roasted potatoes and honey mustard carrots alongside.

Serve with the garlic mayo for dipping.

Enjoy!