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Poc Chuc Inspired Marinated Basa

Poc Chuc Inspired Marinated Basa

with Orange-Lime Marinade, Roasted Sweet Potato and Tomato Salad
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
: 
492 kcal
Protein
: 
30.4g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
Serving amount

1 unit(s)

Orange

1 unit(s)

Lime

2 unit(s)

Sweet Potato

1 sachet(s)

Ground Cumin

1 sachet(s)

Dried Oregano

1 unit(s)

Garlic

1 unit(s)

Onion

40 grams

Salad Leaves

5 grams

Coriander

1 sachet(s)

Honey

240 grams

Basa

(Contains: Fish)

125 grams

Cherry Tomatoes, Red Orange Yellow

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

to taste

Sugar

Energy (kJ)2056 kJ
Energy (kcal)492 kcal
Fat9.4 g
of which saturates1.7 g
Carbohydrate77.9 g
of which sugars29.3 g
Dietary Fiber4.6 g
Protein30.4 g
Salt0.4 g
Trans Fat0.4 g
Potassium1290.9 mg
Calcium113.4 mg
Iron2.3 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.

Cooking Steps

Roast the Sweet Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the sweet potatoes into 2cm chunks (peeling optional).
  • Add the sweet potato chunks to a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Marinate the Fish
2
  • Juice the orange. Halve the lime.
  • To a large bowl, add the orange juice of half the lime.
  • Add the cumin, oregano and basa. 
  • Drizzle with oil and season with salt and pepper. Set aside to marinate.
Get Prepped
3
  • Peel and grate the garlic (or use a garlic press).
  • Halve, peel and chop the onion into small pieces.
  • Halve the cherry tomatoes.
  • Roughly chop the coriander (stalks and all).
  • In a large bowl, combine the tomatoes with a pinch of sugar and a drizzle of oil. Squeeze in the remaining lime juice and season with salt and pepper. Set aside for later.
Fry the Basa
4
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once the oil is hot, reserving the marinade for later, drain and add the basa to the pan.
  • Fry until browned, 3-4 mins on each side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Finishing Touches
5
  • Wipe the pan and return to medium-high heat with a drizzle of oil.
  • Once hot, add the onion and fry until softened, 6-8 mins.
  • Once softened, add the garlic, the leftover marinade from the bowl and the basa to the pan. 
  • Bring to a boil and simmer until reduced slightly and piping hot, 1-2 mins. 
  • Once reduced, stir in half the coriander, honey and a knob of butter. Turn the basa to coat.
Divide and Serve
6
  • Toss the salad leaves with the tomato.
  • Divide the sweet potatoes and basa between plates.
  • Serve the salad alongside.
  • Spoon over any remaining sauce from the pan.
  • To finish, sprinkle the remaining coriander over the top.
Meal right image

Explore Similar Recipes

Oregano Recipes
Lime Recipes
Garlic Recipes
Potato Recipes
Coriander Recipes
Cumin Recipes
Salad Recipes
Rocket Recipes
Sweet Potato Recipes
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