Crispy Lemon and Herb Basa
with Pesto Roasted Veg
Lemon and herb seasoning gives zest and flavour to the crispy crumb atop this Crispy Lemon and Herb Basa, a delicate white fish that's great for soaking up flavour. Served on top of pesto roasted potatoes, onion and peppers - hey pesto!
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 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Red Onion
1 unit(s)
Courgette
(May contain Celery)
1 sachet(s)
Lemon & Herb Seasoning
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
2 unit(s)
Basa Fillets
(Contains Fish)
32 grams
Mayonnaise
(Contains Egg, Mustard)
32 grams
Pesto
(Contains Milk)
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
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). Halve the bell pepper and discard the core and seeds. Cut lengthways into large wedges.
Halve and peel the red onion, then cut each half into 3 wedges. Trim the courgette and slice into 1cm thick rounds.
Pop all of the veg 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 middle shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, put the lemon and herb seasoning, breadcrumbs and olive oil for the crumb (see pantry for amount) into a small bowl. Season with salt and pepper, then mix well.
Pat the basa fillets with kitchen paper to remove any excess moisture. Lay the basa onto a lined baking tray.
Spread the mayonnaise over the top of the fish and top with the breadcrumb mixture. Press it down with a spoon. Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.
In a small bowl, add the pesto and the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Stir to combine.
When the vegetables are halfway through cooking, bake the fish on the top shelf until golden and cooked through, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.
When the roasted veg are cooked, drizzle over the pesto dressing. Toss until well coated.
Serve the crispy herb basa fillets on top of the roasted pesto veg.
Enjoy!
