Basa in Hollandaise Sauce
with parsley butter potatoes and saladCalories
:
571 kcalProtein
:
29g proteinTotal
:
30 minutesDifficulty
:
EasyFamily Friendly
Calorie Smart
Allergens:
- Egg
- Milk
- Sulphites
- Fish
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
500 grams
Baby Potatoes
5 grams
Parsley
100 grams
Hollandaise Sauce
(Contains: Egg, Milk)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
240 grams
Basa
(Contains: Fish)
2 unit(s)
Tomato
2 sachet(s)
Paprika
(Contains: Mustard)
Not included in your delivery
1 tbsp
Butter
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2390 kJ
Energy (kcal)571 kcal
Fat34.7 g
of which saturates11.5 g
Carbohydrate35.7 g
of which sugars12.1 g
Dietary Fiber7.2 g
Protein29 g
Salt4.4 g
Potassium958.1 mg
Calcium52 mg
Iron0.2 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
•Colander
•Pot with Lid
Cooking steps
1
- Boil a large pot of salted water for the potatoes.
- Halve the baby potatoes (quarter larger potatoes).
- Chop the tomatoes into 2cm chunks.
- Pat the basa dry with kitchen paper and season with paprika, salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
2
- When water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Cover with a lid to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
3
- Meanwhile, place a pan over high heat with a drizzle of oil.
- Once the pan is hot, add the basa and fry until cooked through, 4-5 mins each side.
4
- While the basa cooks, add the balsamic glaze to a salad bowl along with 1 tbsp oil (per 2P).
- Mix together, season with salt and pepper, then set aside.
- Just before serving, toss the salad leaves and tomato through the dressing.
5
- Meanwhile, pour the hollandaise into a small pot and warm through over medium heat, 2-3 mins. Season to taste with remaining paprika, salt and pepper.
- Roughly chop the parsley (stalks and all).
- When the potatoes are cooked and drained, add the parsley and 1 tbsp of butter (per 2P) to the pot.
- Toss together until the butter has melted. Season with salt and pepper.
6
- When everything is ready, share the basa between plates.
- Serve the tomato salad and parsley butter potatoes alongside.
- To finish, drizzle the hollandaise sauce over the basa.
