Glazed Cajun Basa and Spiced Potatoes
with Garlic Tenderstem® Broccoli and Samphire
Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme. The Cajun spice and red pepper chilli glaze pairs perfectly with the delicate basa.
The quantities provided above are averages only.
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
1 sachet(s)
Roasted Spice and Herb Blend
2 unit(s)
Garlic Clove
150 grams
Tenderstem Broccoli
2 unit(s)
Basa Fillets
(Contains Fish)
40 grams
Samphire
1 sachet(s)
Cajun Spice Mix
25 grams
Red Pepper Chilli Jelly
Not included in your delivery
3 tbsp
Mayonnaise
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the roasted spice and herb blend.
Toss to coat, then 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, peel and grate the garlic (or use a garlic press).
Cut the Tenderstem® broccoli into thirds.
Pat the basa dry with kitchen paper. Lay the fish on a lined baking tray.
Season with salt and pepper, sprinkle over the Cajun spice mix and drizzle over the red pepper chilli jelly.
Spread the mixture over the flesh with the back of a spoon. IMPORTANT: Wash your hands and equipment after handling raw fish
Bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.
While everything's in the oven, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Add the garlic and fry for 1 min more.
Add the samphire and a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins. Season with pepper (don't add salt - the samphire is salty enough).
Transfer the glazed basa to your serving plates.
Serve the spiced potatoes and veg alongside.
Add a dollop of mayonnaise (see pantry) for dipping.
Enjoy!
