Caribbean Style Jerk Crusted Basa

Name: Caribbean Style Jerk Crusted Basa with Mango Baby Gem Slaw and Black Sesame Wedges
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: 450 grams Potatoes; 5 grams Black Sesame Seeds; ½ unit(s) Lime; 25 grams Breadcrumbs; 1 unit(s) Baby Gem Lettuce; 120 grams Coleslaw Mix; 40 grams Mango Chutney; 48 grams Mayonnaise; 2 unit(s) Basa Fillets; 1 sachet(s) Caribbean Style Jerk; ¾ tbsp Olive Oil for the Crumb

with Mango Baby Gem Slaw and Black Sesame Wedges

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Our Caribbean Style Jerk Crusted Basa captures the vibrant flavours of the Caribbean. Flavoured with jerk seasoning that contains paprika, cayenne, pimento and thyme, sweetness, spice and heat deliciously collide together.

Tags:

Pescatarian

•Calorie Smart

Allergens:

Sesamzaad

•Gluten

•Egg

•Senf

•Pesce

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

5 grams

Black Sesame Seeds

½ unit(s)

Lime

25 grams

Breadcrumbs

1 unit(s)

Baby Gem Lettuce

120 grams

Coleslaw Mix

40 grams

Mango Chutney

48 grams

Mayonnaise

2 unit(s)

Basa Fillets

1 sachet(s)

Caribbean Style Jerk

Not included in your delivery

¾ tbsp

Olive Oil for the Crumb

Nutritional information

Energy (kJ)2638 kJ

Energy (kcal)630 kcal

Fat14.2 g

of which saturates2.1 g

Carbohydrate73.7 g

of which sugars17.7 g

Dietary Fiber9.3 g

Protein29.7 g

Salt2 g

Trans Fat0.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Zester

•Small Bowl

•Medium Bowl

•Baking Paper

Instructions

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.

Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

In a medium bowl, combine the shredded baby gem, 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, 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. It's 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.

Enjoy!