Lemon & Herb Basa and Garlic-Parsley Drizzle

Name: Lemon & Herb Basa and Garlic-Parsley Drizzle with Wedges and Baby Gem Salad
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: 450 grams Potatoes; 2 unit(s) Garlic Clove**; 1 unit(s) Baby Gem Lettuce; 1 unit(s) Medium Tomato; 1 unit(s) Lemon; 2 unit(s) Basa Fillets; 1 sachet(s) Lemon & Herb Seasoning; 1 bunch(es) Flat Leaf Parsley; 50 grams Greek Style Salad Cheese; 1 tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing; ½ tbsp Honey; 2 tbsp Olive Oil for the Drizzle

with Wedges and Baby Gem Salad

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This Lemon & Herb Basa and Garlic-Parsley Drizzle is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

New

Allergens:

Fish

•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.

Total35 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove**

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Medium Tomato

1 unit(s)

Lemon

2 unit(s)

Basa Fillets

(Contains: Fish)

1 sachet(s)

Lemon & Herb Seasoning

1 bunch(es)

Flat Leaf Parsley

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

½ tbsp

Honey

2 tbsp

Olive Oil for the Drizzle

Nutritional information

Energy (kJ)2561 kJ

Energy (kcal)612 kcal

Fat29.5 g

of which saturates8.2 g

Carbohydrate59.1 g

of which sugars11.7 g

Protein32.4 g

Salt1.6 g

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

Utensils

•Baking Tray

•Zester

•Aluminum Foil

•Bowl

•Baking Paper

•Paper Towel

•Kitchen Shears

Instructions

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

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges 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 top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, pop the garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Pop the garlic parcel onto the baking tray of wedges and roast until soft, 10-12 mins, then remove from the oven and set aside to cool.

Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Cut the tomato into 1cm chunks. Zest and halve the lemon.

In a medium bowl, combine a squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomatoes to the bowl of dressing and toss to coat. Taste and season with more salt, pepper and lemon juice if needed.

Pat the basa dry with kitchen paper and lay the fish on a lined medium baking tray.

Sprinkle over the lemon & herb seasoning and season with salt and pepper.

When the wedges have 10-12 mins left, bake the basa to the middle shelf of your oven for the remaining time until cooked. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, finely chop the parsley (stalks and all). Cut the Greek style salad cheese into 1cm cubes.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the chopped parsley, mashed garlic, a good pinch of lemon zest, a squeeze of lemon juice and the honey and olive oil for the drizzle (see pantry for both amounts). Season with salt and pepper.