Basa in Creamy Pesto Rosso Sauce
with couscous
Made with fluffly couscous, a creamy pesto sauce, and a fish fillet browned in butter, this elegant dish is ready in no time. It's sure to impress your guests in just 15 minutes!
Tags:
Super Quick
•Family Friendly
•Protein Rich
Allergens:
Wheat
•Fish
•Cashew nuts
•Nuts
•Milk
•Almonds
The quantities provided above are averages only.
Total10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Onion
2 unit(s)
Garlic
100 grams
Couscous
(Contains: Wheat May be present: Soya)
1 sachet(s)
Italian Herbs
240 grams
Basa
(Contains: Fish)
60 grams
Baby Spinach
1 sachet(s)
Tomato Pesto
(Contains: Cashew nuts, Nuts May be present: Peanut)
110 grams
Creme Fraiche
(Contains: Milk)
20 grams
Almonds
(Contains: Nuts, Almonds)
1 unit(s)
Leek
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3074 kJ
Energy (kcal)735 kcal
Fat35.2 g
of which saturates11.2 g
Carbohydrate66.5 g
of which sugars9.7 g
Dietary Fiber30.6 g
Protein37.6 g
Salt3 g
Trans Fat0.1 g
Potassium409.5 mg
Calcium96.8 mg
Iron1 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
Cooking steps
1
- Pour the couscous and stock into a bowl. Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
- Cover with a plate or cling film. Leave aside for 10 mins or until ready to serve.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Place a pan over medium-high heat with a drizzle of oil.
- Pat the basa dry with kitchen paper and season with salt and pepper.
- Once hot, lay the fillets in the pan, sprinkle over half the Italian herbs and cook for 4-5 mins.
- Turn over and cook on the other side, further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
3
- While the fish is cooking, place a pot over medium-high heat with a drizzle of oil.
- Add the onion, leek and garlic, remaining Italian herbs and fry until softened stirring occasionally, 4-5 mins.
- Add the spinach and allow to wilt. Pop in the creme fraiche and tomato pesto.
- Cook until the sauce thickens slightly, 1-2 mins. Season to taste with salt and pepper.
4
- Divide the couscous between bowls.
- Top with the creamy tomato pesto sauce, then the fish.
- Finally, scatter the almonds over the top.
