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Herb Crusted Basa

Herb Crusted Basa

with Mash, Roasted Tenderstem® and Buttery Sauce

This Herb Crusted Basa is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass

Calorie Smart
Climate Conscious
Cereals containing gluten

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 Time45 minutes
Cooking time20 minutes


serving amount

450 grams


150 grams

Tenderstem Broccoli

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

25 grams


(Contains Cereals containing gluten)

1 sachet(s)

Lemon & Herb Seasoning

2 unit(s)

Basa Fillets

(Contains Fish)

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

10 grams

Vegetable Stock Paste

(Contains Celery)

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

100 milliliter(s)

Water for the Sauce

30 grams

Butter for the Sauce


Nutritional information

Energy (kJ)2672 kJ
Energy (kcal)639 kcal
Fat29.3 g
of which saturates11.5 g
Carbohydrate63 g
of which sugars7.4 g
Protein32.4 g
Salt2.37 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Baking Tray
Baking Paper
Potato Masher


Get Prepped

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

Bring a large saucepan of water with 1/2 tsp salt on to boil for the potatoes.

Chop the potatoes into 2cm chunks (peel first if you prefer). Halve any thick broccoli stems lengthways.

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

Boil the Potatoes

When your pan of water is boiling, add the potato chunks and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, pop the broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Set aside for now.

If you'd prefer to, boil your broccoli with the potatoes for the last 3-5 mins of boiling time until tender, 3-5 mins. Remove from the potatoes before mashing. Season with salt and pepper.

Herb Crumb Time

Meanwhile, pop the breadcrumbs, lemon & herb seasoning and olive oil for the crumb (see pantry for amount) into a small bowl and mix together.

Ready, Steady, Bake

Lay the basa onto a lined baking tray.

Spoon the herb crumb evenly over the fish, pressing it down with the back of the spoon.

Pop the basa on the top shelf and the broccoli on the middle shelf of your oven to cook until the veg is tender and the fish is cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Make the Butter Sauce

Meanwhile, heat a drizzle of oil in a medium frying pan on medium heat.

Once hot, add the shallot and stir-fry until softened, 3-4 mins. Stir in the garlic and cook for 1 min more.

Add the cider vinegar and allow it to evaporate, 1-2 mins.

Pour in the water for the sauce (see pantry for amount) and veg stock paste, then bring to the boil and simmer until reduced by half, 2-3 mins. Vigorously stir in the butter for the sauce (see pantry for amount) until melted, then take off the heat.

Finish and Serve

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper.

Serve the herb crusted basa with the mash and roasted broccoli alongside, then spoon over the buttery sauce to finish.