Crispy Lemon and Herb Basa

Name: Crispy Lemon and Herb Basa with Pesto Roasted Veg
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 450 grams Potatoes; 1 unit(s) Bell Pepper; 1 unit(s) Red Onion; 1 sachet(s) Lemon & Herb Seasoning; 25 grams Breadcrumbs; 2 unit(s) Basa Fillets; 32 grams Mayonnaise; 32 grams Pesto; 1 tbsp Olive Oil for the Crumb; 1 tbsp Olive Oil for the Dressing

with Pesto Roasted Veg

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Lemon and herb seasoning gives zest and flavour to the crispy crumb atop this Crispy Lemon and Herb Basa, a delicate white fish that's great for soaking up flavour. Served on top of pesto roasted potatoes, onion and peppers - hey pesto!

Tags:

Family Friendly

•Pescatarian

•New

Allergens:

Gluten

•Pesce

•Egg

•Senf

•Milk

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.

Total40 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Bell Pepper

(May contain traces of: Sellerie)

1 unit(s)

Red Onion

1 sachet(s)

Lemon & Herb Seasoning

25 grams

Breadcrumbs

(Contains: Gluten)

2 unit(s)

Basa Fillets

(Contains: Pesce)

32 grams

Mayonnaise

(Contains: Egg, Senf)

32 grams

Pesto

(Contains: Milk)

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2766 kJ

Energy (kcal)661 kcal

Fat22.6 g

of which saturates3.9 g

Carbohydrate68.4 g

of which sugars11.2 g

Dietary Fibre9 g

Protein30.2 g

Salt2 g

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

Utensils

•Baking Tray

•Small Bowl

•Baking Paper

Instructions

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

Chop the potatoes into 2cm chunks (no need to peel). Halve the bell pepper and discard the core and seeds. Cut lengthways into large wedges. Halve and peel the red onion, then cut each half into 3 wedges.

Pop the potatoes, pepper and onion onto a large baking tray. Drizzle with oil, 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 on the middle shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, put the lemon & herb seasoning, breadcrumbs and olive oil for the crumb (see pantry for amount) into a small bowl. Season with salt and pepper, then mix well.

Pat the basa fillets with kitchen paper to remove any excess moisture. Lay the basa onto a lined baking tray.

Spread the mayonnaise over the top of the fish and top with the breadcrumb mixture. Press it down with a spoon. Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.

In a small bowl, add the pesto and the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Stir to combine.

When the vegetables are halfway through cooking, bake the fish on the top shelf until golden and cooked through, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.