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 and courgette, then slice into 1cm thick rounds (no need to peel).

Pop the potato chunks, carrot and courgette rounds onto a large lined 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 top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Pat the basa dry with kitchen paper.

In a large bowl, combine the garlic, ginger puree, soy sauce, sugar and olive oil for the marinade (see pantry for amount). Season with salt and pepper.

Add the basa and gently turn to coat in the mixture. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the veg has 10 mins remaining, transfer the basa to a lined baking tray. Drizzle over any remaining marinade from the bowl.

Bake the fish on the middle shelf of your oven until cooked, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.

When everything's ready, add the baby leaves and mayo to the tray of roasted veg. Toss to combine. Season with salt and pepper.

Share the warm roasted veg salad between your plates. 

Top with the soy and ginger baked basa. Spoon over any remaining glaze from the tray.