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

Chop the potatoes into 1cm wide slices, then chop into 1cm wide chips (no need to peel).

Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through. 

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

When the chips have cooked for 20 mins, add the garlic parcel to the chip tray and roast until soft, 10-12 mins.

Meanwhile, zest and halve the lemon.

In a small bowl, combine the breadcrumbs, lemon zest and olive oil for the crumb (see pantry for amount). Season with salt and pepper.

Pat the basa dry with kitchen paper. Season with salt and pepper and sprinkle over the lemon & herb seasoning.

Lay the fillets onto a lined baking tray. Spread a third of the mayo over the top of the fish and top with the breadcrumb mixture. Press it down with a spoon.

Bake on the top shelf of your oven until the crumb is golden and the fish is cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While everything cooks, trim the cucumber, then halve lengthways. Thinly slice widthways.

Squeeze half the lemon juice into a large bowl, then add the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the cucumber, toss to coat, then set aside.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Wipe out the (now empty) breadcrumb bowl and add the garlic and remaining mayo. Add a squeeze of lemon juice, season with salt and pepper, then stir to combine. 

Cut the remaining lemon into wedges.

When everything's ready, add the baby leaves to the dressing and toss to coat.

Plate up the fish with the chips, salad and garlic mayo alongside.

Serve with the remaining lemon wedges for squeezing over.