Marinate the basa fillet with the juice of one lemon, one teaspoon butter, freshly ground black pepper and some salt. Let the marinade sit for 5-10 minutes.

In a bowl, mix the soy sauce, one teaspoon white vinegar, two spoons honey, garlic paste, sesame seeds, finely chopped parsley and salt to taste. Whisk well

In a saucepan add 1 teaspoon olive oil. Once the oil has heated up, place the marinated fish fillet and let it cook, turning the fillet occasionally so that the fish gets evenly cooked on both sides. Be careful while turning the fillet, since the same may break once fully cooked.

Once the fish is near ready, pour the honey soy mixture over it so that the fillet is fully coated with the sauce. Once the fish acquires a glaze, switch off the gas. Let some sauce remain in the pan so that the fish remains moist.

Chop the vegetables into cubes. Finely chop the garlic.

In a saucepan add one teaspoon of olive oil and add the finely chopped garlic.

Once the garlic gets a little burnt, add the remaining vegetables and saute it on a high flame. We need the veggies to retain their crunch, hence do not overcook them

Add salt to taste and 1 teaspoon vinegar

Remove from pan and allow it to cool

On a plate, place a salad leaf and arrange the fish fillet on it. Pour the remaining sauce on the fillet.

Serve with the sauted veggies