Basa en Papillote and Sun-Dried Tomato Butter
with Cheesy Roasted Salad Potatoes and Green Beans
- Fish
- Milk
- Egg
Cooking fish 'en papillote' is a traditional French technique of baking fish enclosed in a parcel made from baking parchment, which traps the steam and cooks the fish delicately. Cooking fish this way allows the fish to be cooked surrounded by a sauce, flavoured butter and any vegetable garnishes.
Ingredients
350 grams
Salad Potatoes
2 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
160 grams
Green Beans
1 unit(s)
Lemon
25 grams
Sun-Dried Tomato Paste
2 unit(s)
Basa Fillets
(Contains: Fish)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tbsp
Honey
40 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the salad potatoes (no need to peel).
Pop the potatoes 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).
Halve the baby plum tomatoes. Trim the green beans.
Cut half the lemon into slices, then cut the remaining lemon into wedges.
In a small bowl, combine the sun-dried tomato paste, half the garlic, the honey and butter (see pantry for both amounts). Season with salt and pepper.
Brush a large piece of baking paper or foil for each basa fillet with oil, then lay two slices of lemon in the centre of each.
Place the fish fillets onto the lemon slices. Season with salt and pepper.
Gently press some of the sun-dried tomato butter over the fish. Evenly share the halved tomatoes around each fish fillet.
Fold the baking paper or foil shut, pinching on all sides to seal and create a parcel.
Bake the parcels on the middle shelf until cooked through, 14-16 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the centre.
While the fish bakes, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Remove from the heat.
When the potatoes have 5 mins remaining, sprinkle over the hard Italian style cheese. Return to the oven and cook for the remaining time.
When everything's ready, unfold the parcels and transfer the cooked basa fillets to your plates.
Spoon over the roasted tomatoes and melted sun-dried tomato butter from the parcels.
Serve with the cheesy roast potatoes, green beans and lemon wedges on the side.
Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The sun-dried tomato butter and roasted plum tomatoes give the basa a sweet, delicate flavour that works really well together.
- Ease of prep: Straightforward to follow, though the overall cook time runs closer to 50 minutes than the suggested 40, so allow a little extra time.
- Suggestions: Seal the parcel tightly and check the fish is fully opaque before serving, as some found it needed longer than the stated 14-16 minutes. Reduce the butter slightly if you prefer a lighter result.
- Next-day meals: One reviewer noted the dish lends itself to adjusting the following day when cooking for one, skipping the cheese on the potatoes for a simpler finish.
