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Creamy Cajun Basa

with Spiced Chips and Tomato Salad

Tags:
Calorie Smart
High Protein
Allergens:
Sulphites
Fish
Milk

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 time25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Cajun Spice Mix

1 unit(s)

Garlic Clove

1 unit(s)

Medium Tomato

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

2 unit(s)

Basa Fillets

(Contains Fish)

1 sachet(s)

Lemon & Herb Seasoning

75 grams

Creme Fraiche

(Contains Milk)

25 grams

Sun-Dried Tomato Paste

20 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil

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Nutritional information

Energy (kJ)2436 kJ
Energy (kcal)582 kcal
Fat20.5 g
of which saturates9.1 g
Carbohydrate53.6 g
of which sugars6.7 g
Protein28.8 g
Salt1.41 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Large Bowl
Grater
Baking Paper
Medium Saucepan

Instructions

1

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.

2

In the meantime, peel and grate the garlic. 

Cut the tomato into 1cm chunks.

In a large bowl, combine the red wine vinegar, olive oil and sugar for the dressing (see pantry for both amounts).

Season with salt and pepper, stir in the tomatoes. Set aside and leave to macerate. 

3

Pat the basa dry with kitchen paper. Lay the fish on a lined baking tray.

Season with salt and pepper, sprinkle over the lemon and herb seasoning, drizzle over some oil, and rub to coat.

When the chips are at least halfway through cooking, 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.

4

A few mins before everything is ready, 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, 1-2 mins. 

Add the creme fraiche, bring to a boil and immediately remove from the heat.

Stir in the sundried tomato paste, taste and season with salt and pepper if you feel it needs it.

Cover to keep warm and set aside.

5

When you're ready to serve, toss the rocket through the tomato. TIP: Don't add the leaves too early or they'll go soggy.

Gently reheat the sauce if you need to. 

6

Share your basa between your serving plates and serve with your chips and rocket salad alongside. 

Spoon the creamy Cajun sauce over your basa to finish.

Enjoy!