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Lemony Brown Butter Basa and Charred Padron Peppers

Lemony Brown Butter Basa and Charred Padron Peppers

and pearled couscous
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
494 kcal
Protein
: 
38.9g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Wheat
  • Cereals containing gluten
  • Soya
  • May contain traces of allergens
  • Milk
  • Mustard
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten

Flaky, tender basa fillets are pan-seared to perfection and bathed in a rich, nutty brown butter sauce spiked with fresh, zesty lemon. Paired with blistered Padron peppers—which bring a mild, smoky sweetness and the occasional exciting kick of heat—this dish is a beautiful balance of rich, bright, and savoury flavours.

Serving amount

240 grams

Basa

(Contains: Fish)

200 grams

Padron Peppers

150 grams

Couscous

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

1 unit(s)

Lemon

2 unit(s)

Garlic

1 unit(s)

Shallot

15 grams

Mediterranean Spice Mix

(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)

120 grams

Peas

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Oil

to taste

Water

Energy (kJ)2069 kJ
Energy (kcal)494 kcal
Fat4.1 g
of which saturates1 g
Carbohydrate73.2 g
of which sugars10.4 g
Dietary Fiber6.4 g
Protein38.9 g
Salt1.4 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.
•Zester
•Sieve
•Grater
•Pot with Lid

Cooking Steps

Get Prepped
1
  • Halve, peel and chop the shallot into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Zest and halve the lemon.
  • Pour 600ml water (per 2P) into a pot and bring to the boil. Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins. Add the peas for the final 2-3 mins.
  • Drain in a sieve and pop back in the pot. Stir through half the Mediterranean spice and a knob of butter. Season to taste with salt and pepper. Cover and set to the side until ready to serve. 

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

Start Frying
2
  • Place a pan over medium-high heat with a generous knob of butter.
  • Add the shallots, garlic, remaining Mediterranean spice and lemon zest to the butter.
  • Cook until the butter begins to brown, 2-3 mins. 
  • Pat the basa dry with kitchen paper and season with salt and pepper.
  • 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.
Char the Peppers
3
  • Place another pan over high heat with a generous drizzle of oil.
  • Once hot, add the padron peppers and cook, stirring occasionally, until the peppers are blistered and slightly charred, 4-6 mins.
  • Once cooked, remove from the pan and season to taste with salt. Remove the stems before plating, if desired.
Divide and Serve
4
  • Divide the peppers and pearled couscous between plates.
  • Top the couscous with the basa spooning over any remaining butter from the pan.
  • Finish with a squeeze of lemon juice to taste.
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