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Fried Basa and Roast Root Veg

with creamy cucumber salad

4.0(3)

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Calories

:

485 kcal

Protein

:

31.3g protein

Total

:

35 minutes

Difficulty

:

Easy

Calorie Smart

Family Friendly

Allergens:

Fish
Sesame
Milk
Cereals containing gluten
Peanut
Nuts
May contain traces of allergens

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

1 unit(s)

Lemon

240 grams

Basa

(Contains: Fish)

1 unit(s)

Cucumber

1 unit(s)

Garlic

5 grams

Parsley

1 sachet(s)

Vegetable Stock

1 sachet(s)

Sesame Seeds

(Contains: Sesame May be present: Cereals containing gluten, Peanut, Nuts)

1 unit(s)

Carrot

75 grams

Yoghurt

(Contains: Milk)

1 unit(s)

Sweet Potato

1 unit(s)

Parsnip

Not included in your delivery

1 tbsp

Butter

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2029 kJ

Energy (kcal)485 kcal

Fat14.5 g

of which saturates6.1 g

Carbohydrate63.4 g

of which sugars22 g

Dietary Fiber6.8 g

Protein31.3 g

Salt2.7 g

Potassium993.7 mg

Calcium85.5 mg

Iron2.2 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

•Grater

•Baking Sheet with Baking Paper

Cooking steps

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Trim the carrot and parsnip, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Chop the sweet potato into 2cm chunks (peeling optional).
On a large (lined) baking tray, toss the veg with salt, pepper and a drizzle of oil. Spread out in a single layer.
Roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Assemble the Salad

2

Meanwhile, peel and grate the garlic (or use a garlic press).
Trim the cucumber and slice widthways into rounds.
Roughly chop the parsley (stalks and all).
Combine the cucumber, yoghurt, parsley and garlic in a bowl. Season to taste with salt and pepper.
Quarter the lemon.

Fry the Fish

3

When the veg has 10 mins left to cook, place a pan over high heat with a drizzle of oil.
Pat the fish dry with kitchen paper. Season with salt and pepper.
Add the basa to the pan. Cook for 4-5 mins on each side.
Add stock, 1 tbsp butter (per 2P), 100ml water (per 2P) and a generous squeeze of lemon.
Simmer until warmed through, 2-3 mins.

4

Divide basa, roast veg and creamy cucumber between plates.
Sprinkle the sesame seeds on top.
Serve any remaining lemon wedges on the side.

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