Glazed Basa and Honey-Harissa Roasted Veg
with Garlic Yoghurt Drizzle
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
2 unit(s)
Basa Fillets
(Contains Fish)
50 grams
Harissa Paste
(Contains Sulphites)
450 grams
Potatoes
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Carrot
64 grams
Mayonnaise
(Contains Egg, Mustard)
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Roasted Spice and Herb Blend
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
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 pepper and discard the core and seeds. Slice into thin strips. Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Pop the potato chunks 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. Add the garlic parcel to the tray.
When the oven is hot, roast on the top shelf until the potatoes are golden, 25-35 mins. Halfway through remove the garlic and turn the potatoes.
Meanwhile, in a small bowl, combine the harissa paste, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
When the potatoes have 20 mins remaining, add the pepper and carrot to the baking tray.
Pour over the harissa-honey dressing and toss the veg and potatoes through the dressing. Return to the oven for the remaining cook time.
Meanwhile, once the 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 mashed garlic and yoghurt. Season with salt and pepper.
Lay the basa fillets onto a medium lined baking tray. Sprinkle on the chermoula // roasted herb spice mix. Drizzle over the red pepper chilli jelly and use the back of a spoon to coat the fish in the glaze. Season with salt and pepper.
When the potatoes and veg have 10 mins remaining, add the basa to the oven and bake on the middle shelf for 10-12 mins until the fish is cooked. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Share the harissa-honey veg and potatoes between your serving bowls. Drizzle over the garlic yoghurt.
Top with the glazed basa fillets. PLATE ONE WITH YOG ON TOP.
Enjoy!
