Basa in Creamy cajun sauce
with sweetcorn coleslaw- Fish
- Sulphites
- Milk
- Egg
- Mustard
Ingredients
240 grams
Basa
(Contains: Fish)
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 sachet(s)
Sun Dried Tomato Paste
65 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Garlic
600 grams
Potatoes
50 grams
Ranch Sauce
(Contains: Milk, Egg, Mustard)
120 grams
Coleslaw Mix
1 pack(s)
Sweetcorn
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking steps
Peel and grate the garlic (or use a garlic press).
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 2cm wide wedges (peeling optional).
Drain the sweetcorn in a sieve.
Pop the wedges onto 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, 25-35 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Pat the hake with kitchen paper. Lay the hake onto a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw fish.
Drizzle with oil and Coat with half of the cajun spice. When the oven is hot, pop the fish onto the middle shelf and bake until cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
Heat a drizzle of oil in a pot on medium heat. Once hot, add the garlic and remaining Cajun spice mix (add less if you'd prefer things milder). Fry until fragrant, 1-2 mins.
Add the creme fraiche, sundried tomato paste and a splash of water, bring to a boil, then immediately remove from the heat. Season to taste with salt and pepper.
In a small bowl, mix the coleslaw mix and drained corn together with the ranch. Season to taste with salt and pepper.
Divide the wedges and basa between two plates and serve alongisde with the coleslaw. Spoon over the creamy cajun sauce.
