Basa and Provençale Style Tomato Caper Sauce
with Courgette aux Amandes and Garlic Roast Potatoes
- Fish
- Sulphites
- Almonds
- Nuts
- May contain traces of allergens
- Celery
- Pecan Nuts
- Sesame
- Hazelnuts
- Pistachio nuts
- Cashew nuts
- Nuts
- Almonds
- Peanut
- Macadamia Nuts
- Brazil nuts
Showcasing classic flavours of Southern French cooking, this dish is inspired by the region of Provence. Cooking the basa with capers, tomato, and herbs is a typical way to bring flavour to the meal. Courgette aux amandes is also a classic side in French cooking, pairing vegetables with almonds for added depth and a nutty finish.
Ingredients
450 grams
Potatoes
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Onion
3 unit(s)
Garlic Clove
2 unit(s)
Medium Tomato
15 grams
Capers**
2 unit(s)
Basa Fillets
(Contains: Fish)
1 sachet(s)
Dried Thyme
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
½ tsp
Sugar
3 tbsp
Water for the Sauce
20 grams
Butter
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) and pop them 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, trim the courgette and slice into 1cm thick rounds.
Add the courgette to a lined baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out on one half of the tray. Set aside.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Cut the tomato into 1cm chunks. Roughly chop the capers.
Slide the courgette tray onto the middle shelf of your oven and cook for 8 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
In the meantime, once the courgette has been cooking for 8 mins, remove the tray from the oven and turn them.
Pat the basa dry with kitchen paper.
Lay the fish onto the other side of the courgette tray. Season with salt and pepper, drizzle over a little olive oil and sprinkle on half the thyme.
Pop the tray back into the oven and bake until the courgette and fish is cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, once the onion is golden, add the cider vinegar, sugar (see pantry for amount), half the garlic and the remaining thyme. Cook until caramelised, 1-2 mins more.
Next, stir in the tomatoes and capers and cook until they start to soften, 3-4 mins.
Stir in the water for the sauce and butter (see pantry for both amounts) until the butter has melted. Season with salt and pepper, then remove from the heat. Cover to keep warm.
When the potatoes are ready, add the remaining garlic and toss together so it's nicely mixed in.
Transfer the fish to your plates and spoon over the tomato caper sauce (reheat first if needed).
Serve the garlic potatoes and courgette alongside. Sprinkle the almonds over the courgette to finish.
