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Basa in Creamy Sun-dried Tomato Sauce

Basa in Creamy Sun-dried Tomato Sauce

with couscous
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
663 kcal
Protein
: 
38.4g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Fish
  • Milk
  • Nuts
  • Almonds
  • Soya
  • May contain traces of allergens
Serving amount

1 unit(s)

Onion

2 unit(s)

Garlic

100 grams

Couscous

(Contains: Wheat, Cereals containing gluten May be present: Soya)

1 sachet(s)

Italian Herbs

240 grams

Basa

(Contains: Fish)

60 grams

Baby Spinach

110 grams

Creme Fraiche

(Contains: Milk)

20 grams

Almonds

(Contains: Nuts, Almonds)

1 unit(s)

Leek

1 sachet(s)

Vegetable Stock

125 grams

Scallion

1 sachet(s)

Sun Dried Tomato Paste

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2774 kJ
Energy (kcal)663 kcal
Fat27 g
of which saturates10.6 g
Carbohydrate65.8 g
of which sugars11.2 g
Dietary Fiber33 g
Protein38.4 g
Salt2.8 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 your delivered box.
•Grater

Cooking steps

Get Prepped
1
  • Pour the couscous and stock into a bowl. Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
  • Cover with a plate or cling film. Leave aside for 10 mins or until ready to serve.
  • Peel and grate the garlic (or use a garlic press).
  • Halve, peel and chop the onion into small pieces.
  • Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways. Trim and thinly slice the scallion.

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

Fry the Fish
2
  • 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, sprinkle over half the Italian herbs and cook for 4-5 mins.
  • Turn over and cook on the other side, further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Prepare the Sauce
3
  • While the fish is cooking, place a pot over medium-high heat with a drizzle of oil. 
  • Add the onion, leek and garlic, remaining Italian herbs and fry until softened stirring occasionally, 4-5 mins.
  • Add the spinach and allow to wilt. Pop in the creme fraiche and sun-dried tomato paste.
  • Cook until the sauce thickens slightly, 1-2 mins. Season to taste with salt and pepper. 
Divide and Serve
4
  • Divide the couscous between bowls.
  • Top with the creamy tomato sauce, then the fish.
  •  Finally, scatter the almonds and scallion over the top.
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