Lemon & Herb Basa and Garlic-Parsley Drizzle
with Wedges and Baby Gem Salad
This Lemon & Herb Basa and Garlic-Parsley Drizzle is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
2 unit(s)
Garlic Clove
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Medium Tomato
1 unit(s)
Lemon
2 unit(s)
Basa Fillets
(Contains Fish)
1 sachet(s)
Lemon & Herb Seasoning
1 bunch(es)
Flat Leaf Parsley
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
½ tbsp
Honey
2 tbsp
Olive Oil for the Drizzle
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges 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 cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Pop the garlic parcel onto the baking tray of wedges and roast until soft, 10-12 mins, then remove from the oven and set aside to cool.
Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Cut the tomato into 1cm chunks. Zest and halve the lemon.
In a medium bowl, combine a squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the tomatoes to the bowl of dressing and toss to coat. Taste and season with more salt, pepper and lemon juice if needed.
Pat the basa dry with kitchen paper and lay the fish on a lined medium baking tray.
Sprinkle over the lemon & herb seasoning and season with salt and pepper.
When the wedges have 10-12 mins left, bake the basa to the middle shelf of your oven for the remaining time until cooked. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, finely chop the parsley (stalks and all). Cut the Greek style salad cheese into 1cm cubes.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl, combine the chopped parsley, mashed garlic, a good pinch of lemon zest, a squeeze of lemon juice and the honey and olive oil for the drizzle (see pantry for both amounts). Season with salt and pepper.
Just before everything's ready, add the baby gem and Greek style salad cheese to the tomatoes and toss to coat in the dressing.
Transfer the basa fillets to your plates and spoon over the garlic-parsley drizzle.
Serve the salad and wedges alongside.
Enjoy!
