Almond Crusted Basa
with roast potatoes and tomato saladCalories
:
575 kcalProtein
:
36.6g proteinTotal
:
40 minutesDifficulty
:
EasyCalorie Smart
Egg(s) not included
Protein Rich
Allergens:
- Nuts
- Almonds
- Cereals containing gluten
- Wheat
- Egg
- Milk
- Mustard
- Fish
The crunchy, herby, savoury almond crust truly is a delightful addition to the golden baked fish in this nutritious and hearty dish.
Ingredients
Serving amount
2 unit(s)
Tomato
5 grams
Parsley
2 unit(s)
Garlic
20 grams
Almonds
(Contains: Nuts, Almonds)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
500 grams
Baby Potatoes
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
120 grams
Salad Leaves
1 unit(s)
Cucumber
240 grams
Basa
(Contains: Fish)
Not included in your delivery
1 unit(s)
Egg
(Contains: Egg)
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2405 kJ
Energy (kcal)575 kcal
Fat28.3 g
of which saturates5 g
Carbohydrate42.7 g
of which sugars13.7 g
Dietary Fiber9.3 g
Protein36.6 g
Salt4.6 g
Potassium1384.9 mg
Calcium127.1 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks.
- Pop onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, cut the tomato into small pieces.
- Trim the cucumber then quarter lengthways. Chop widthways into small pieces.
- Trim and roughly chop the salad leaves.
- Just before serving, toss the salad leaves, cucumber and tomato through the ranch dressing with salt and pepper to taste.
3
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
- Chop the almonds.
- Pop the breadcrumbs into a medium bowl along with the chopped parsley, garlic and almonds.
- Season with salt and pepper. Stir everything together until you have an even mix.
4
- Crack 1 egg (per 2P) into a deep plate and carefully mix with a fork.
- Lightly salt the basa.
- Dip the basa in the egg to coat evenly.
- Coat the basa in the almond breadcrumb mix. IMPORTANT: Wash hands and equipment after handling raw fish.
5
- Arrange the coated basa on a separate lined baking tray.
- Drizzle a little oil over the fish.
- Bake until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
6
- Serve the almond crusted basa with roast potatoes and salad alongside.
