Fried Basa and Greek Style Cheese
with baby potato and pea salad
A light and refreshing pea salad is a fantastic side to nourishing hake and salty Greek style cheese.
Tags:
Quick
•Protein Rich
•Calorie Smart
Allergens:
Egg
•Mustard
•Fish
•Milk
•Sulphites
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Tomato
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
500 grams
Baby Potatoes
120 grams
Peas
240 grams
Basa
(Contains: Fish)
100 grams
Greek Style Cheese
(Contains: Milk)
1 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2667 kJ
Energy (kcal)638 kcal
Fat29.7 g
of which saturates10 g
Carbohydrate56.6 g
of which sugars9.8 g
Dietary Fiber1 g
Protein39.1 g
Salt4.4 g
Potassium189.6 mg
Calcium8 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
•Sieve
Cooking Steps
1
- Boil a pot of salted water for the peas.
- Add the peas and allow to warm through, 1-2 mins. Drain in a sieve (reserve the hot water). Set aside and allow to cool.
- Return the reserved water to the pot with some more salt and water (if required).
- Halve the potatoes (quarter larger potatoes).
- Add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins. Drain in a sieve and set aside.
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Pat the hake dry with kitchen paper. Season with Cajun spice, salt and pepper.
- Once hot, cook the fillets in the pan for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
- Turn over and cook on the other side for a further 4-5 mins.
NOTE: Swapping to basa? Season as instructed and fry in a hot pan, 4-5 mins on each side.
3
- Chop the tomatoes into 2cm chunks and toss with a drizzle of oil.
- Season to taste with salt and pepper.
- Once the potato and peas have boiled and cooled, toss together with the aioli.
- Season to taste with salt and pepper.
4
- Divide the fish between plates and top with the tomatoes and crumbled Greek style cheese.
- Serve the potato and pea salad alongside.
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