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Harissa Basa with Crispy Garlic Bread

Harissa Basa with Crispy Garlic Bread

on cannellini bean and radish salad

Get 50% off your first box

https://www.hellofresh.de/recipes/quick-cheesyliciousness-671778dfd68888376c8cf4b9

Tags:

Super Quick

•Spicy

•Protein Rich

•Calorie Smart

Allergens:

Pesce

•Milk

•Senf

•Hvede

The quantities provided above are averages only.

Total10 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Harissa Paste

240 grams

Basa

75 grams

Yoghurt

1 pack(s)

Cannellini Beans

40 grams

Salad Leaves

1 unit(s)

Lemon

1 unit(s)

Cucumber

½ sachet(s)

Mustard

2 unit(s)

Garlic

2 unit(s)

Ciabatta

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

Nutrition Values

Energy (kJ)2356 kJ

Energy (kcal)563 kcal

Fat12.8 g

of which saturates2.4 g

Carbohydrate58.2 g

of which sugars8.3 g

Dietary Fiber17 g

Protein41.4 g

Salt4.5 g

Potassium171.2 mg

Calcium22.7 mg

Iron0.9 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

•Zester

•Sieve

•Grater

Cooking Steps

1

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 and coat with half the harissa paste and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

2

Peel and grate the garlic (or use a garlic press). Place another pan over medium-high heat with a drizzle of oil and knob of butter. Fry the garlic for 30 secs. Halve the ciabatta and press the cut side into the garlic oil, and fry for 3-4 mins per side.

3

Meanwhile, drain and rinse the cannellini beans in a sieve.

Zest and quarter the lemon.

Trim and quarter the radish.

Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.

Mix the remaining harissa paste with the yoghurt, lemon zest, half the mustard (per 2P) and a squeeze of lemon juice.

Toss the beans, radish, cucumber and salad leaves with half the yoghurt dressing and a good drizzle of oil. Season to taste with salt and pepper.

4

Arrange the salad in bowls and top with the fish and then drizzle over the remaining dressing. Serve the garlic ciabatta and remaining lemon quarters by the side.

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