Creamy Cajun Basa
with Chips and Salad
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Cajun Spice Mix
2 unit(s)
Basa Fillets
(Contains Fish)
1 sachet(s)
Lemon & Herb Seasoning
1 unit(s)
Garlic Clove
75 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Medium Tomato
12 grams
Red Wine Vinegar
(Contains Sulphites)
25 grams
Sun-Dried Tomato Paste
20 grams
Wild Rocket
Not included in your delivery
50 milliliter(s)
Water
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper and half of the Cajun spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Pat the basa dry with kitchen paper. Season with salt and pepper, sprinkle over the lemon and herb seasoning, drizzle over some oil, and rub to coat. Lay the fish on a lined baking tray.
When the oven is hot, bake the fish on the middle shelf until cooked, 10-12 mins.
IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
In the meantime, crempeel and grate the garlic.
Heat a drizzle of oil in a medium-sized saucepan on medium heat. Once hot, add the garlic and remaining Cajun spice mix, fry until fragrant, 1 min.
Add the creme fraiche, water and sugar (see pantry for both amounts), bring to a boil, and then lower to a simmer.
Simmer the sauce until thickened slightly, 2-3 mins.
In the meantime, make the salad.
Cut the tomato into 1cm chunks.
Add the tomato to a large bowl with the red wine vinegar, olive oil, and sugar for the dressing (see pantry for both amounts).
Set aside until you are ready to serve.
Stir the sun-dried tomato paste through the sauce. Taste, and season as necessary.
Just before you are ready to serve, toss the rocket through the tomatoes.
Share your basa between your serving plates and serve with your chips alongside.
Spoon the creamy Cajun sauce over your basa.
Enjoy!
