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European Recipes

Lemon and Herb Crusted Double Basa

Lemon and Herb Crusted Double Basa

Lemon and Herb Crusted Double Basa

with pesto roasted veg

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A recipe conveniently customised just to your liking.

Tags:

Protein Rich

•Family Friendly

Allergens:

Cereals containing gluten

•Wheat

•Fish

•Egg

•Mustard

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Onion

1 unit(s)

Lemon

1 sachet(s)

Dried Oregano

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

480 grams

Basa

(Contains: Fish)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

30 grams

Green Pesto

500 grams

Baby Potatoes

1 unit(s)

Parsnip

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2942 kJ

Energy (kcal)703 kcal

Fat25.5 g

of which saturates4.1 g

Carbohydrate65.9 g

of which sugars18.7 g

Dietary Fiber12.7 g

Protein53.9 g

Salt1.3 g

Potassium1269.8 mg

Calcium101.8 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

•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 2cm chunks, and pop them onto a lined baking tray.
Drizzle with oil and season with half the oregano, salt and pepper.
Roast on the top shelf of the oven until fork tender, 25-35 mins.

Prep the Veg

2

Halve and peel the onion, then cut each half into 3 wedges.
Zest and quarter the lemon.
Trim the parsnip and chop into 2cm chunks.
After 15 mins of potato cooking time, pop the parsnip and onion with the potatoes. Drizzle with oil and season with salt and pepper. Spread out in a single layer.
Once roasted, toss the veg with the pesto.

Bake the Basa

3

In a bowl mix breadcrumbs, lemon zest, remaining oregano, salt, pepper and a good drizzle of oil.
Pat the basa with kitchen paper and place on another lined baking tray.
Season with salt and pepper. Spread a bit of aioli onto the fish and press the crumb on firmly.
Bake on the middle shelf until the crumb is golden and fish is cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

Dish Up

4

Divide the pesto veg and crumbed basa between plates.
Drizzle any remaining aioli over the fish.
Serve the lemon wedges on the side for squeezing over.

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