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Pesto Crusted Basa

Pesto Crusted Basa

Pesto Crusted Basa

with parsley butter potatoes and radish salad

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A recipe conveniently customised just to your liking.

Tags:

Quick

•Calorie Smart

Allergens:

Fish

•Cereals containing gluten

•Wheat

•Sulphites

•Egg

•Mustard

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

240 grams

Basa

(Contains: Fish)

30 grams

Green Pesto

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

500 grams

Baby Potatoes

125 grams

Radish

5 grams

Parsley

1 sachet(s)

Mayo

(Contains: Egg, Mustard)

30 grams

Baby Spinach

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

to taste

Butter

Nutrition Values

Energy (kJ)1649 kJ

Energy (kcal)394 kcal

Fat11.8 g

of which saturates2.4 g

Carbohydrate41.3 g

of which sugars10.2 g

Dietary Fiber7.3 g

Protein29.8 g

Cholesterol0 mg

Salt2.08 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

•Baking Sheet with Baking Paper

•Colander

•Pot with Lid

Cooking Steps

Boil the Potatoes

1

Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
Halve the potatoes (quarter larger pieces).
Roughly chop the parsley.
When the water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
Once cooked, drain in a colander and return to the pot, off the heat. Stir through a knob of butter along with the parsley. Season to taste with salt and pepper. Cover to keep warm.

Coat the Fish

2

Meanwhile, pat the fish dry with kitchen paper.
Arrange the fish on a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw fish.
Spread the pesto evenly over the tops of the basa fillets.
Season the breadcrumbs with salt and pepper.
Spoon equal amounts of the breadcrumbs onto each fillet. Press down firmly with the back of the spoon to ensure it adheres.

Cook the Fish

3

Place the fish on the top shelf of the oven.
Bake until the breadcrumbs are golden and the fish is cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
Meanwhile, trim and quarter the radish.
Just before serving, toss the radish and half the spinach (use all for 4P and 6P) with a drizzle of oil.
Season to taste with salt and pepper.

Finish and Serve

4

Divide the crumbed fish between plates, adding a dollop of mayo on top.
Serve the radish salad and parsley butter potatoes alongside.
Finish the salad with a drizzle of balsamic glaze.

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