Baked Basa on Brazilian Style Spiced Borlotti Beans
with Homemade Salsa Verde and Lime
- Fish
- Sulphites
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- May contain traces of allergens
Warm and herby, our Brazilian style spice mix contains a heady blend of smoked paprika, chilli powder, basil, oregano and parsley. In this dish, we're using it to bring warmth to borlotti beans, then serving it with perfectly baked flaky basa.
Ingredients
4 unit(s)
Garlic Clove
1 unit(s)
Onion
1 unit(s)
Bell Pepper
125 grams
Baby Plum Tomatoes
1 sachet(s)
Brazilian Style Spice Mix
(May be present: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)
2 unit(s)
Basa Fillets
(Contains: Fish)
1 carton(s)
Borlotti Beans
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May be present: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Lime
Not included in your delivery
1 tbsp
Honey
200 milliliter(s)
Water for the Sauce
2 tbsp
Olive Oil for the Dressing
1 tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
When the oven is hot, roast the parcel until soft, 10-12 mins.
Meanwhile, halve, peel and chop the onion into small pieces. Halve the bell pepper and discard the core and seeds. Chop into 1-2cm chunks.
Halve the tomatoes. Peel and grate the remaining garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, pepper and tomatoes. Season with salt and pepper and fry, stirring occasionally, until very soft, 10-12 mins.
When softened, add the grated garlic and Brazilian style spice mix. Fry for 1 min.
Meanwhile, pat the basa dry with kitchen paper. Season with salt and pepper. Lay the fish on a lined baking tray.
Bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Add the borlotti beans and the liquid from the carton to the frying pan.
Stir in the white wine stock powder, honey and water for the sauce (see pantry for both amounts).
Bring to the boil, then simmer until the sauce has thickened slightly, 4-5 mins.
Meanwhile, roughly chop the parsley (stalks and all). Halve the lime.
Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl, combine the parsley with the mashed garlic, half the limbe juice, olive oil for the dressing and sugar (see pantry for both amounts). Season with salt and pepper.
When the beans are cooked, add a splash of water if you feel it needs it.
Share the beans, veg and sauce between bowls.
Top with the baked basa fillets.
Spoon over the parsley salsa. Serve with wedges of the remaining lime for squeezing over.
