Crispy Lemon and Herb Basa
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Crispy Lemon and Herb Basa

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!

Tags:
Family Friendly
Pescatarian
New
Allergens:
Cereals containing gluten
Fish
Egg
Mustard
Milk

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Red Onion

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

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Nutritional information

Energy (kJ)2766 kJ
Energy (kcal)661 kcal
Fat22.6 g
of which saturates3.9 g
Carbohydrate68.4 g
of which sugars11.2 g
Dietary Fiber9 g
Protein30.2 g
Salt2.01 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Small Bowl
Baking Paper

Instructions

Prep the Veg
1

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.

Pop the potatoes, pepper and onion 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.

Crumb the Fish
2

Meanwhile, put the lemon & 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.

Hey Pesto
3

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. 

Time to Bake
4

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.

Dress to Impress
5

When the roasted veg are cooked, drizzle over the pesto dressing. Toss until well coated.

Serve Up
6

Serve the crispy herb basa fillets on top of the roasted pesto veg.

Enjoy!

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