Seared Basa and Creamy Mash
with tossed salad
With this fried fish dish, the whole family can look forward to a delicious dinner. Simply customise each plate based on everyone's tastes!
Tags:
Family Friendly
•Calorie Smart
Allergens:
Fish
•Egg
•Milk
•Mustard
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Basa
(Contains: Fish)
1 sachet(s)
Olives
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
600 grams
Potatoes
125 grams
Cherry Tomatoes
120 grams
Salad Leaves
2 unit(s)
Garlic
2 sachet(s)
Paprika
(Contains: Mustard)
Not included in your delivery
3 tbsp
Flour
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2439 kJ
Energy (kcal)583 kcal
Fat17.1 g
of which saturates3.5 g
Carbohydrate74.5 g
of which sugars7.1 g
Dietary Fiber10.3 g
Protein32.1 g
Cholesterol0 mg
Salt1.82 g
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
•Potato Masher
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water. Cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, trim the salad leaves, then chop or tear into bite-sized pieces.
- Halve the tomatoes.
- Peel and grate the garlic (or use a garlic press). Roughly chop the olives.
- Just before serving, toss the tomatoes and salad leaves with half the ranch sauce.
- Place a pan over medium-high heat with a knob of butter. Add the garlic and olives and fry for 1-2 mins. Remove from the pan and set aside.
3
- Return the pan to medium heat with enough oil to cover the bottom.
- Make a batter by mixing 3 tbsp flour (per 2P) and 50ml water (per 2P) until smooth.
- Season the fish with paprika, salt and pepper.
- Once the oil is hot, carefully dip the fish in the batter and fry in the oil until the coating is golden brown, 4-5 mins on each side.
- Remove fish from the pan and drain on a kitchen paper-lined plate.
4
- Divide the mash, salad and fish between plates.
- Serve any remaining ranch sauce on the side for dipping.
- Sprinkle adult plates with the olive and garlic garnish (if you like, you can leave this off for kids).
More delicious recipes with similar ingredients
Aubergine Fatteh
with chilli garlic yoghurt and roast baby potatoes
Cheesy Fish Pie
with mashed potato topping and garlicky peas
Smoky Spiced Veggie Burgers
with cheese and sweet potato wedges
Chorizo Crumbed Leek and Potato Soup
with warm brioche bread
Linguine Melanzane
with blistered cherry tomatoes
Curried Chicken Tortillas
with yoghurt and shredded carrot salad
BBQ Beef Ragu Rigatoni
with fresh chilli and melted cheese
Sticky BBQ Chicken
with wedges and garlicky broccoli
Pesto and Courgette Pasta
with Greek style cheese and wilted leaves
Sweet and Spicy Chicken Burger
with Cajun butter potatoes
One-pot Chorizo and Mozzarella Orzo
with creme fraiche and fresh sage
Festive Turkey Burger and Chorizo Sprouts
with caramelised shallot and cranberry chutney
Balsamic Glazed Oven Roasted Veg
with pesto yoghurt drizzle and garlic mash
Curried Chicken Traybake
with roast potatoes, carrots and broccoli
Cajun Chicken Traybake
with broccoli and roast potatoes
Soy-glazed Pork
with chilli and coriander
Golden Crumbed Salmon and Broccoli
with buttered rice and lemony mayo
Teriyaki Chicken Traybake
with roast potatoes and tender broccolini
Pan-fried Chive Butter Salmon
with roast potatoes and broccoli
Goat's Cheese Burgers
with sweet chilli drizzle and potato wedges
Highest-rated dinner recipes
Buttered Leek Beef Burger
with homemade chips
Cheeseburger and Tomato Relish
with roast potatoes
Creamy Prawn Linguine
with fresh basil and chilli flakes
Chutney Chicken Curry
with rice and green beans
Lemongrass Beef Strips
with soy glazed veg and jasmine rice
Soy and Scallion Pork Noodles
with pak choi and coriander
Creamy Cashew Chicken
with fragrant pilau rice
Pork and Pak Choi Rice
with chilli and coriander
Cajun Chicken Burger with Ballymaloe Relish
with caramelised onion and chips
Speedy Prawn Rigatoni
with courgette and parsley
Rogan Josh Style Beef
with chilli and crispy potatoes
Sweet Chilli Chicken Tenders
with sweet potato fries and side salad
Hoisin Prawn Noodles
with ginger and courgette
Spiced Beef Fajita Bowls
with roast veg and lime rice
Carbonara Style Bacon Linguine
with sprinkled chives and dressed leaves
Ketjap Manis Glazed Beef Tacos
with charred corn salad
Thai Style Peanut Chicken
with wedges and green beans
Chicken and Chorizo Rice
with roasted tomatoes and bell peppers
Beef Bulgogi
with fragrant jasmine rice
Beef in a Mustard Rosemary Sauce
with roast potatoes and broccoli
This week's must-try HelloFresh recipes
Cheesy Chorizo and Beef Burger
with salad and sweet potato fries
Chorizo Stuffed Chicken Breast
with roast baby potatoes and caramelised onion gravy
Roast Beef and Aromatic Thyme Stuffing
with potato dauphinoise
Pulled Pork Bao and Chilli Potatoes
with apple salad and chipotle chutney
Teriyaki Turkey Stir-fry
with sugar snaps and bell pepper
Carnitas-inspired Pork Tacos
with apple and thyme chutney
Aubergine & Golden Cheese Gaping Tortillas Inspired by Mega Mawile
with hot honey glaze
Prawn Thai Curry
with courgette, carrot and coriander
Roast Chicken in Sweet Chilli Glaze
with chips and carrots
Chorizo and Mushroom Pasta
with cheese and creamy sauce
Pork Meatballs in Ballymaloe Relish
with colcannon and peas
White Fish and Leek Lasagne
with carrot and creme fraiche
Sweet Soy Chicken Tacos
with charred corn salad
Pan-fried Golden Cheese
with roast veg and harissa aioli
Pomodoro Pasta
with pesto drizzle and Italian cheese
Spiny Chicken Satay Skewers Inspired by Mega Manectric
with scallions and rice
One-pan Peanut and Lime Noodles
with mushrooms, bell pepper and pak choi
Salmon with Creamed Spinach
with boiled baby potatoes
Moroccan Prawns and Roast Veg Couscous
with parsley yoghurt sauce
Spicy Tofu Bibimbap
with mushrooms and pickled carrot