Oven-Baked Spiced Basa on Harissa Risotto
with Charred Courgette and Cheese
Love risottos, but wish there was no stirring involved? This Oven-Baked Spiced Basa on Harissa Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.
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
1 unit(s)
Onion
1 unit(s)
Courgette
(May contain Celery)
2 unit(s)
Garlic Clove
175 grams
Risotto Rice
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
20 grams
Vegetable Stock Paste
2 unit(s)
Basa Fillets
(Contains Fish)
1 sachet(s)
Roasted Spice and Herb Blend
50 grams
Harissa Paste
(Contains Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
½ tsp
Sugar
600 milliliter(s)
Boiled Water for the Risotto
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle for the risotto.
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the onion to the pan and stir-fry until caramelised, 8-10 mins.
Meanwhile, trim the courgette, then quarter lengthways. Chop into 2cm chunks.
Peel and grate the garlic (or use a garlic press).
Once the onion has caramelised, add the garlic and sugar (see pantry for amount). Cook for 1 min more.
Add the risotto rice to the onions. Stir and cook until the edges of the rice are translucent, 1-2 mins, then stir in the cider vinegar and allow to evaporate, 1 min.
Stir in the boiled water for the risotto (see pantry for amount) and vegetable stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake the risotto on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
When the risotto has been in the oven for about 10 mins, pat the basa dry with kitchen paper and lay it onto a lined baking tray.
Sprinkle over the roasted spice and herb blend. Season with salt and pepper, drizzle over a little oil, then rub it into the fish.
Bake the fish on the top shelf of your oven until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
Once cooked, season with salt and pepper, then remove from the heat and set aside.
When the risotto is ready, remove it from the oven and stir through the harissa paste, hard Italian style cheese, charred courgette and butter (see pantry for amount).
Season with salt and pepper. TIP: Add a splash of water to loosen the risotto if needed.
Share the risotto between your serving bowls and lay the spiced basa on top to finish.
Enjoy!
