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Irish Basa Roll

Irish Basa Roll

with pickled onion and coleslaw
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
743 kcal
Protein
: 
38.9g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Sulphites
  • Egg
  • Mustard
  • Fish
  • Milk
  • Cereals containing gluten
  • Egg
  • Milk
  • Soya
  • May contain traces of allergens
Serving amount

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

2 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

2 unit(s)

Brioche Rolls

(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

120 grams

Coleslaw Mix

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 unit(s)

Onion

240 grams

Basa

(Contains: Fish)

60 grams

Salad Leaves

50 grams

Mature Cheddar Cheese Block

(Contains: Milk)

Not included in your delivery

1 tbsp

Oil

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Butter

Energy (kJ)3108 kJ
Energy (kcal)743 kcal
Fat37.1 g
of which saturates10.2 g
Carbohydrate61.3 g
of which sugars11.9 g
Dietary Fiber5.2 g
Protein38.9 g
Salt1.7 g
Potassium220.6 mg
Calcium217.2 mg
Iron0.6 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 your delivered box.
•Baking Sheet with Baking Paper

Cooking steps

Crumb the Fish
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Pop 1 tbsp aioli (per 2P) into a bowl. In a separate bowl, combine the breadcrumbs, Cajun spice, salt, pepper and 1 tbsp oil (per 2P). 
  • Add the fish to the aioli and mix to evenly coat. Season with salt and pepper.
  • Dip the fish in the breadcrumbs, ensuring it's completely coated, then transfer to a lined baking tray.
  • Drizzle oil over the crumbed fish.
Cook the Basa
2
  • Bake the basa in the middle of the oven until golden and cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
  • When 5 mins of cooking time remain, thinly slice the cheese.
  • Cut the brioche rolls lengthways down through the middle (don't slice all the way through). Lay cut-side up on the baking tray and add the cheese. Return to oven until cheese is melted, 2-3 mins.
Prep the Rest
3
  • Halve, peel and slice the onion as thinly as you can.
  • Pop it into a bowl with the apple cider vinegar and ½ tsp sugar (per 2P). Season to taste with salt and pepper. Continue to stir occasionally. 
  • Trim half the salad leaves (per 2p), then thinly slice.
  • Just before serving, toss the salad leaves and coleslaw mix with the remaining aioli. Season to taste with salt and pepper.
Assemble and Serve
4
  • Serve rolls, tossed salad, crumbed fish and pickled onion separately. 
  • Allow everyone to assemble their own at the table.
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