Caribbean Jerk Crusted Basa
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Caribbean Jerk Crusted Basa

with Mango Slaw and Black Sesame Wedges

Calorie Smart
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

450 grams


5 grams

Black Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

1 unit(s)


25 grams


(Contains Cereals containing gluten)

1 sachet(s)

Caribbean Style Jerk

(Contains Mustard)

120 grams

Coleslaw Mix

64 grams


(Contains Egg, Mustard)

40 grams

Mango Chutney

2 unit(s)

Basa Fillets

(Contains Fish)

Not included in your delivery

1 tbsp

Olive Oil for the Crumb


Nutritional information

Energy (kJ)2647 kJ
Energy (kcal)633 kcal
Fat17.1 g
of which saturates2.3 g
Carbohydrate73.1 g
of which sugars16.8 g
Protein29.3 g
Salt2.19 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Small Bowl
Medium Bowl
Baking Paper



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, 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 the wedges on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, zest and quarter the lime into wedges.


In a small bowl, combine the breadcrumbs, lime zest, olive oil for the crumb (see pantry for amount) and a pinch of salt and pepper. Set aside.


In a medium bowl, combine the coleslaw, half the mango chutney, half the mayonnaise and a good squeeze of lime juice. Season with salt and pepper, mix well then set aside.


Pat the basa dry with kitchen paper, then lay onto a lined baking tray. Sprinkle over the Caribbean style Jerk, drizzle with oil, season with salt and pepper, then rub to coat.

Spread the remaining mayonnaise over the top of the fish and top with the zesty breadcrumbs. Gently press down with a spoon to secure.

Bake on the middle shelf of your oven until golden and cooked through, 12-14 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.


Share the basa between your plates. Serve the wedges and slaw alongside. 

Drizzle the remaining mango chutney over the basa to finish. Serve with any remaining lime wedges for squeezing over. 


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