Glazed Peri Peri Basa and Spiced Potatoes
with Garlic Green Beans and Samphire
- Fish
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme. The Cajun spice and red pepper chilli glaze pairs perfectly with the delicate basa.
Ingredients
450 grams
Potatoes
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
2 unit(s)
Garlic Clove
80 grams
Green Beans
2 unit(s)
Basa Fillets
(Contains: Fish)
40 grams
Samphire
25 grams
Red Pepper Chilli Jelly
Not included in your delivery
3 tbsp
Mayonnaise
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the peri peri seasoning.
Toss to coat, then 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, peel and grate the garlic (or use a garlic press).
Trim and cut the green beans into thirds.
Pat the basa dry with kitchen paper. Lay the fish onto a lined baking tray.
Season with salt and pepper, sprinkle over the remaining peri peri seasoning, drizzle with oil and rub to coat all over the top of the fish.
Drizzle over the red pepper chilli jelly. IMPORTANT: Wash your hands and equipment after handling raw fish
Bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.
While everything's in the oven, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the green beans and stir-fry for 2-3 mins. Add the garlic and fry for 1 min more.
Add the samphire and a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins. Season with pepper (don't add salt - the samphire is salty enough).
Transfer the glazed basa fillets between your serving plates.
Serve the spiced potatoes and veg alongside.
Add a dollop of mayonnaise (see pantry) for dipping.
Enjoy!
