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Crumbed Basa and Sweet Potato Chunks

Crumbed Basa and Sweet Potato Chunks

Crumbed Basa and Sweet Potato Chunks

with tomato side salad

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A recipe conveniently customised just to your liking.

Tags:

Calorie Smart

•Protein Rich

Allergens:

Egg

•Mustard

•Celery

•Sulphites

•Cereals containing gluten

•Wheat

•Fish

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Sweet Potato

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

1 sachet(s)

Demi-Glace

(Contains: Celery)

2 unit(s)

Tomato

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

40 grams

Salad Leaves

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

240 grams

Basa

(Contains: Fish)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Nutrition Values

Energy (kJ)2266 kJ

Energy (kcal)541 kcal

Fat11.4 g

of which saturates1.7 g

Carbohydrate82.7 g

of which sugars18.9 g

Dietary Fiber2.2 g

Protein31.5 g

Salt3.9 g

Potassium1114.6 mg

Calcium68 mg

Iron2 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

•Grater

•Baking Sheet with Baking Paper

Cooking steps

Make the Sweet Potatoes

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potatoes into 2cm chunks (peeling optional).
Add the sweet potato chunks to a large (lined) baking tray.
Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Prep the Salad

2

Cut the tomato into 2cm chunks.
Just before serving, toss the tomato with the salad leaves, balsamic glaze and a drizzle of oil.
Season to taste with salt and pepper.

Crumb the Basa

3

In a bowl, season the breadcrumbs with salt and pepper.
Season the fish with salt and pepper.
Spread the mayo over each breast until completely coated.
One at a time, press each basa fillet into the breadcrumbs, repeating on all sides to achieve an even crust.

Cook the Basa

4

Place a pan over medium-high heat with enough oil to cover the bottom.
Place the fish into the pan and fry until golden, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Remove once cooked.

Warm the Sauce

5

Return the pan to medium heat with a knob of butter.
When melted, add the demi-glace and cook, stirring until warmed through, 1-2 mins.

TIP: Add a splash of water to loosen the sauce if necessary.

Dish Up

6

Divide the sweet potato chunks between plates.
Serve crumbed basa, tossed salad and demi-glace sauce alongside.

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