Baked Ballymaloe Relish Basa
with braised cabbage and roasted sweet potatoCalories
:
428 kcalProtein
:
28.7g proteinTotal
:
40 minutesDifficulty
:
EasyCalorie Smart
High Veggie
Allergens:
- Sulphites
- Mustard
- Fish
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Cabbage
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
1 unit(s)
Apple
½ sachet(s)
Ground Cinnamon
2 unit(s)
Sweet Potato
1 unit(s)
Scallion
240 grams
Basa
(Contains: Fish)
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)1792 kJ
Energy (kcal)428 kcal
Fat2.8 g
of which saturates1.3 g
Carbohydrate76.5 g
of which sugars33.5 g
Dietary Fiber4.7 g
Protein28.7 g
Salt12.6 g
Potassium1319.5 mg
Calcium152.9 mg
Iron2.5 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
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potatoes into 2cm chunks (peeling optional).
- Add the sweet potato chunks to 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, 20-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Lay the fish, skin-side up, onto a lined baking tray. Season with a drizzle of oil, salt and pepper.
- When the oven is hot, roast on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice. Quarter, core and thinly slice the apple (peeling optional).
3
- Place a pan over medium heat with a drizzle of oil.
- When hot, add the cabbage and a pinch of cinnamon and fry for 4-5 mins.
- Add the apple, red wine vinegar, 1 tsp sugar (per 2P), 150ml water (per 2P) and a large knob of butter.
- Cover and cook until the cabbage has softened, 15-20 mins. Taste and season with salt, pepper and more sugar as desired.
- Trim and thinly slice the scallion.
4
- Divide the braised cabbage and sweet potato between plates.
- Top with the fish, spooning the Ballymaloe relish over the top.
- Finish with a scattering of scallion.
