Lemon and Oregano Crusted Basa

Name: Lemon and Oregano Crusted Basa with pesto roasted vegetables
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: 1 unit(s) Bell Pepper; 1 unit(s) Onion; 1 unit(s) Lemon; 1 sachet(s) Dried Oregano; 1 pack(s) Breadcrumbs; 240 grams Basa; 1 sachet(s) Aioli; 30 grams Green Pesto; 500 grams Baby Potatoes; to taste Salt; to taste Pepper; to taste Oil

with pesto roasted vegetables

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https://www.hellofresh.co.uk/recipes/crispy-lemon-and-herb-basa-66e99b8d00a3edabf7afa26e

Tags:

Calorie Smart

•Family Friendly

Allergens:

Wheat

•Fish

•Egg

•Mustard

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Onion

1 unit(s)

Lemon

1 sachet(s)

Dried Oregano

1 pack(s)

Breadcrumbs

(Contains: Wheat)

240 grams

Basa

(Contains: Fish)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

30 grams

Green Pesto

500 grams

Baby Potatoes

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2555 kJ

Energy (kcal)611 kcal

Fat24.1 g

of which saturates2.6 g

Carbohydrate71.8 g

of which sugars11.8 g

Dietary Fiber4.5 g

Protein31.3 g

Cholesterol0 mg

Salt2.15 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

•Zester

•Baking Sheet with Baking Paper

Cooking Steps

Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil, half the oregano and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.

Halve and peel the onion, then cut each half into 3 wedges.

Zest and quarter the lemon.

Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks.

After 15 mins of potato cooking time, pop the pepper and onion with the potatoes. Drizzle with oil and season with salt and pepper. Spread out in a single layer.

Once roasted, toss the vegetables with the pesto.

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 firmly. Bake in 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.

Divide the pesto vegetables and lemon and oregano crumbed basa between plates. Drizzle the remaining aioli over the fish. Serve the lemon quarters on the side.