Oven-Baked Basa in Tarragon-Garlic Butter
with Cheesy Chips and Green Beans
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.
Lemon & Herb Seasoning
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the butter (see pantry for amount) from your fridge to allow it to come up to room temperature.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, trim the green beans.
Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Peel and grate the remaining garlic (or use a garlic press) and set aside for now.
Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
Lay the basa on a lined medium baking tray. Season with salt and pepper, then sprinkle over the lemon & herb seasoning. Add the garlic foil parcel to the tray.
When the chips are halfway through baking, sprinkle over the grated hard Italian style cheese. Toss to coat, then return to the oven to bake for the remaining time.
Pop the basa and garlic parcel tray onto the middle shelf of your oven and bake until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the reserved grated garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.
While the beans cook, in a small bowl, combine the tarragon and softened butter. Season with salt and pepper, then mix well.
When the beans are cooked, remove from the heat and cover until ready to serve.
Once ready, remove the garlic from the foil parcel. Allow it to cool, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it into the tarragon butter.
Transfer the basa fillets to your plates. Spoon the tarragon-garlic butter over the fish and allow it to melt.
Serve the fish with the cheesy chips and green beans alongside.