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Blueberry and Hazelnut Basa

Blueberry and Hazelnut Basa

with a pear and orzo salad
0.0(0)
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Calories
: 
673 kcal
Protein
: 
35.2g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Wheat
  • Cereals containing gluten
  • Hazelnuts
  • Nuts
  • Milk
  • Egg
  • Mustard
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

240 grams

Basa

(Contains: Fish)

170 grams

Dried Orzo

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

1 unit(s)

Pears

40 grams

Salad Leaves

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

100 grams

Blueberry Jam

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 unit(s)

Carrot

1 sachet(s)

Mayo

(Contains: Egg, Mustard)

1 sachet(s)

Dried Thyme

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2818 kJ
Energy (kcal)673 kcal
Fat12.3 g
of which saturates3 g
Carbohydrate100 g
of which sugars41.3 g
Dietary Fiber5.5 g
Protein35.2 g
Salt0.5 g
Potassium74.2 mg
Calcium12.8 mg
Iron0.3 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.
•Sieve
•Baking Sheet with Baking Paper

Cooking steps

Raost the Carrot
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
  • Pop the carrots onto a large (lined) baking tray.
  • Drizzle with dried thyme, oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn halfway through.
Boil the Orzo
2
  • Meanwhile, boil a large pot of salted water for the orzo.
  • When boiling, add the orzo to the water and bring back to the boil. Cook until softened, 10-12 mins.
  • Once cooked, drain in a sieve and pop back in the pot.
  • Drizzle with oil and stir through to prevent sticking.

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

Bake the Fish
3
  • Bash or roughly chop the hazelnuts. 
  • Lay the basa fillets onto a lined baking tray. Season with salt and pepper.
  • Spread half the blueberry jam over the fish and cover with the hazelnuts, pressing gently so they adhere.
  • Roast the fish 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.
Prep the Pear
4
  • Quarter the pear lengthways (no need to peel).
  • Remove the core and chop into 2cm chunks.
Toss the Salad
5
  • Once everything is ready, toss the orzo with salad leaves, cheese, pears, mayo, remaining blueberry jam and a drizzle of oil.
  • Season to taste with salt and pepper.
Dish Up
6
  • Divide the orzo salad between plates.
  • Serve the basa alongside.
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