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Fried Basa and Roast Root Veg

Fried Basa and Roast Root Veg

Fried Basa and Roast Root Veg

with creamy cucumber salad

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A recipe conveniently customised just to your liking.

Tags:

Calorie Smart

•Family Friendly

Allergens:

Fish

•Sesame

•Milk

The quantities provided above are averages only.

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

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

10 grams

Sesame Seeds

(Contains: Sesame)

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)1980 kJ

Energy (kcal)473 kcal

Fat13.9 g

of which saturates6.1 g

Carbohydrate63.1 g

of which sugars21.9 g

Dietary Fiber5.9 g

Protein31 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

Roast the Root Veg

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.

Finish and Serve

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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