Soy and Ginger Baked Basa
with Creamy Roast Veggie Toss
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)
Carrot
1 unit(s)
Courgette
(May contain Celery)
2 unit(s)
Garlic Clove
2 unit(s)
Basa Fillets
(Contains Fish)
15 grams
Ginger Puree
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
50 grams
Baby Leaf Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Marinade
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).
Trim the carrot and courgette, then slice into 1cm thick rounds (no need to peel).
Pop the potato chunks, carrot and courgette rounds 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, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Pat the basa dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw fish.
In a large bowl, combine the garlic, ginger puree, soy sauce, sugar and olive oil for the marinade (see pantry for amount). Season with salt and pepper.
Add the basa and gently turn to coat in the mixture.
When the veg has 10 mins remaining, transfer the basa to a lined baking tray. Drizzle over any remaining marinade from the bowl.
Bake the fish on the middle shelf of your oven until cooked, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.
When everything's ready, to the tray of roasted veg, add the baby leaves and mayo. Toss to combine. Season with salt and pepper.
Share the roast veggie toss between your plates.
Top with the soy and ginger baked basa. Spoon over any remaining glaze from the tray.
Enjoy!
