Baked Basa and Salsa Verde
with Roasted Potato Chunks and Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
2 unit(s)
Basa Fillets
(Contains Fish)
15 grams
Capers
1 bunch(es)
Flat Leaf Parsley
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
1 unit(s)
Medium Tomato
20 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Salsa
2 tbsp
Olive Oil for the Salsa
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Place the parcel on a baking tray and bake on the middle shelf until soft, 10-12 mins.
Zest and halve the lemon.
When the garlic has roasted, remove the foil pouch from the baking tray and allow to cool slightly, 2-3 mins.
Line the (now empty) baking tray and lay on the basa fillets. Season with salt and pepper and sprinkle with the lemon zest.
When the potatoes have 10-12 mins remaining, bake the basa on the middle shelf for 10-12 mins until the fish is cooked. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Meanwhile, drain the capers.
Finely chop the capers and parsley (stalks and all), then add to a medium bowl.
Add the Dijon mustard, half the lemon juice, and the olive oil and sugar for the salsa (see pantry for both amounts). Season with salt and pepper, mix together.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it through the salsa verde. Set aside.
Squeeze the remaining lemon juice into a medium bowl. Pour in the olive oil for the dressing. Season with salt and pepper, then stir well to combine.
Cut the tomato into 1cm chunks. Add the tomato to the bowl with the dressing and stir to combine.
When the fish and potatoes are almost cooked, fold the salad into the tomatoes and dressing.
Divide the fish, potatoes and salad between plates.
Spoon the salsa verde over the fish to finish.
Enjoy!
