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Basa and Green Pea Tagliatelle

Basa and Green Pea Tagliatelle

with hollandaise sauce
4.0(181)
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Calories
: 
725 kcal
Protein
: 
38.5g protein
Difficulty
: 
Easy
Allergens:
  • Egg
  • Milk
  • Cereals containing gluten
  • Wheat
  • Fish
  • Nuts
  • Soya
  • Walnuts
  • Crustaceans
  • Fish
  • Milk
  • Molluscs
  • Mustard
  • May contain traces of allergens
Serving amount

100 grams

Hollandaise Sauce

(Contains: Egg, Milk)

250 grams

Fresh Tagliatelle

(Contains: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard, May contain traces of allergens, Cereals containing gluten, Egg, Wheat)

240 grams

Basa

(Contains: Fish)

120 grams

Peas

2 sachet(s)

Cracked Black Pepper

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

to taste

Butter

Energy (kJ)3033 kJ
Energy (kcal)725 kcal
Fat28.7 g
of which saturates8.7 g
Carbohydrate77.1 g
of which sugars4.6 g
Dietary Fiber4.1 g
Protein38.5 g
Salt0.7 g
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.
•Colander

Cooking steps

Fry the Basa
1
  • Boil a large pot of salted water for the tagliatelle.
  • Place a pan over medium-high heat with a drizzle of oil.
  • Pat the basa dry with kitchen paper and season with salt and pepper.
  • Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

TIP: If you’re in a hurry you can boil the water in your kettle.

Boil the Pasta
2
  • When boiling, add the tagliatelle and peas to the water.
  •  Bring back to the boil and cook until softened and warmed through, 3-4 mins.
  • Once cooked, drain in a colander and pop back in the pot, off the heat.
Add the Flavourings
3
  • Add a knob of butter, the cracked black pepper and hollandaise sauce to the peas and tagliatelle. 
  • Mix well then add a splash of water to loosen the sauce if required.
  • Season to taste with salt, pepper and sugar.
Dish Up
4
  • Divide the pasta between plates.
  • Serve the fish alongside with crispy onions scattered over the top. 
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