Heat a large, wide-based pan with a drizzle of olive oil over a medium heat.
Once hot, add the chopped onion with a pinch of salt and cook for 5-6 mins or until beginning to soften.

Meanwhile, peel and finely chop (or grate) the garlic. Chop the dill finely, including the stalks. Dissolve the vegetable stock cubes in 650ml boiled water.

Cut the smoked basa fillets into large bite-sized pieces.

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up, and slice into thin strips.

Once the onion has softened, add the chopped garlic and cook for 1 min.
Add the vegetable stock and soft cheese and bring the boil over a high heat, stirring until everything's combined.

Add the chopped basa to the pan with the shredded spring greens and cook for 4-5 mins or until the fish is cooked through.

Once the fish is cooked through, squeeze the juice of 1/2 lemon and season with grind of black pepper. Add the chopped dill and give everything a gentle mix up.