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Oven-Baked Basa in Tarragon-Garlic Butter
Oven-Baked Basa in Tarragon-Garlic Butter

Oven-Baked Basa in Tarragon-Garlic Butter

with Cheesy Chips, Green Beans and Samphire

Lily Stevens
Lily StevensPublished on January 28, 2025
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In this Oven-Baked Basa in Tarragon-Garlic Butter, the white fish is perfect for soaking up the delicious flavour. Pair with crispy cheesy chips and plenty of green veg for a dinner that's sure to be a crowd pleaser. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
High Protein
•Calorie Smart
•Customer Favourite
•Low Carb
•Pescatarian
Allergens:
Fish
•Milk
•Egg

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.

Total40 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

150 grams

Green Beans

2 unit(s)

Garlic Clove**

1 bunch(es)

Tarragon

2 unit(s)

Basa Fillets

(Contains: Fish)

1 sachet(s)

Lemon & Herb Seasoning

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40 grams

Samphire

Not included in your delivery

30 grams

Butter

Nutritional information

Energy (kJ)2387 kJ
Energy (kcal)571 kcal
Fat18.5 g
of which saturates10.6 g
Carbohydrate50.4 g
of which sugars4.8 g
Dietary Fibre9 g
Protein32.7 g
Salt1.9 g
Trans Fat0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Garlic Press
•Baking Paper
•Lid
•Large Frying Pan
•Small Bowl

Cooking Instructions and Tips

Chip, Chip, Hooray
1

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.

Prep Time
2

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). 

Pat the basa dry with kitchen paper. Lay the basa on a medium lined baking tray. Season with salt and pepper, then sprinkle over the lemon & herb  seasoning. Add the garlic parcel to the tray.

Bake the Basa
3

When the chips are halfway through baking, sprinkle over the hard Italian style cheese. Toss to coat, then return to the oven to bake for the remaining time, 12-15 mins.

Pop the basa 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.

Bring on the Veg
4

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, turn down the heat down and cook for 1 min.

Add the samphire and a splash of water then immediately cover with a lid or some foil. Cook until tender, 4-5 mins.

Mix the Tarragon Butter
5

While the veg cooks, in a small bowl, combine the tarragon and softened butter. Season with salt and pepper, then mix well.

When the veg is ready, remove from the heat. Season with pepper (don't add salt - the samphire is salty enough!).

Cover until ready to serve.

Finish and Serve
6

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 veg alongside. 

Enjoy!

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