Ultimate Basa and Chips
with broccoli and parsley lemon aioliCalories
:
671 kcalProtein
:
36g proteinTotal
:
50 minutesDifficulty
:
MediumProtein Rich
Family Friendly
Allergens:
- Fish
- Cereals containing gluten
- Wheat
- Egg
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
240 grams
Basa
(Contains: Fish)
600 grams
Potatoes
1 unit(s)
Lemon
5 grams
Parsley
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Garlic
5 grams
Mint
250 grams
Broccoli
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2808 kJ
Energy (kcal)671 kcal
Fat25.1 g
of which saturates4 g
Carbohydrate75.4 g
of which sugars7.1 g
Dietary Fiber14.2 g
Protein36 g
Salt4.7 g
Trans Fat0.9 g
Potassium1570 mg
Calcium66.8 mg
Iron1.5 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
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Cut the potatoes lengthways into 1cm slices, then into 1cm wide chips (no need to peel).
- Pop onto a lined baking tray. Drizzle with oil and season with salt and pepper.
- Toss to coat then spread out in a single layer.
- Roast on the top shelf of the oven until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, zest and quarter the lemon.
- Finely chop the parsley (stalks and all).
- In a bowl, mix lemon zest, breadcrumbs, 1 tbsp oil (per 2P), half the parsley and a pinch of salt and pepper.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Peel and grate garlic (or use a garlic press). Pick mint leaves from stalks and roughly chop (discard the stalks).
3
- Lay the basa onto a separate lined baking tray. IMPORTANT: Wash hands and equipment after handling raw fish.
- Spread half the aioli over the top of the fish.
- Spoon on the breadcrumb mixture, pressing it down to adhere. Drizzle with oil.
- When chips have been cooking for 15 mins, pop the basa on the middle shelf and bake until cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
4
- Place a pan over high heat with a drizzle of oil.
- Once hot, fry the broccoli until starting to char, 2-3 mins.
- Add the garlic, lower heat to medium and cook until fragrant, 1 min.
- Add a splash of water and cover with a lid or foil. Cook until tender, 4-5 mins.
- Once cooked, stir in the chopped mint.
5
- While the broccoli cooks, mix the remaining parsley and remaining aioli in a small bowl.
- Season with salt, pepper and lemon juice—all to taste!
6
- When everything is ready, plate up your basa, broccoli and chips.
- Finish with a dollop of lemon parsley aioli.
- Serve any remaining lemon wedges alongside.
