Crispy Basa with Padron Peppers
and Spanish style saladCalories
:
212 kcalProtein
:
26.8g proteinTotal
:
25 minutesDifficulty
:
EasyCarb Smart
Quick
Calorie Smart
Allergens:
- Fish
- Mustard
- Sulphites
Tender padron peppers pair beautifully with the flaky fish in this Spanish-inspired recipe.
Ingredients
Serving amount
240 grams
Basa
(Contains: Fish)
200 grams
Padron Peppers
2 unit(s)
Tomato
1 unit(s)
Onion
2 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Mini Cucumber
40 grams
Salad Leaves
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Flour
Nutrition Values
Energy (kJ)885 kJ
Energy (kcal)212 kcal
Fat2.8 g
of which saturates0.8 g
Carbohydrate17.9 g
of which sugars10.3 g
Dietary Fiber4.6 g
Protein26.8 g
Salt2.5 g
Trans Fat0.3 g
Potassium423.9 mg
Calcium39.2 mg
Iron2.7 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 your delivered box.
Cooking Steps
1
- Trim the cucumber, then halve lengthways. Thinly slice widthways.
- Halve, peel and thinly slice the onion.
- Cut the tomato into 2cm chunks.
2
- Pat the basa dry with kitchen paper and season with salt and pepper.
- On a plate, mix 2 tbsp flour (per 2P) with the paprika.
- Coat the fish on both sides with the flour, pressing down firmly so it sticks.
3
- Place a pan over medium-high heat with a drizzle of oil.
- 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.
4
- Place a 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 heat and season to taste with salt.
- Remove the stems before plating, if desired.
5
- In a large bowl, toss the salad leaves, onion, tomatoes and cucumber together with a drizzle of oil and the balsamic glaze.
- Season to taste with salt and pepper.
6
- Divide the crispy fish between plates.
- Serve the salad and padron peppers alongside.
