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Oven-Baked Spiced Basa on Harissa Risotto
Oven-Baked Spiced Basa on Harissa Risotto

Oven-Baked Spiced Basa on Harissa Risotto

with Charred Courgette and Cheese

Love risottos, but wish there was no stirring involved? This Oven-Baked Spiced Basa on Harissa Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.

Tags:
Spicy
Pescatarian
New
Allergens:
Sulphites
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.

Total45 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Onion

1 unit(s)

Courgette

(May contain traces of: Celery)

2 unit(s)

Garlic Clove**

175 grams

Risotto Rice

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

20 grams

Vegetable Stock Paste

2 unit(s)

Basa Fillets

(Contains: Fish)

1 sachet(s)

Roasted Spice and Herb Blend

50 grams

Harissa Paste

(Contains: Sulphites)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

½ tsp

Sugar

600 milliliter(s)

Boiled Water for the Risotto

20 grams

Butter

Nutritional information

Energy (kJ)3281 kJ
Energy (kcal)784 kcal
Fat23.2 g
of which saturates8.7 g
Carbohydrate86.2 g
of which sugars11.6 g
Protein36 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Oven-Proof Pan
Pan
Kettle
Garlic Press
Lid
Baking Tray
Large Frying Pan

Instructions

Caramelise the Onion
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle for the risotto. 

Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the onion to the pan and stir-fry until caramelised, 8-10 mins.

Finish your Prep
2

Meanwhile, trim the courgette, then quarter lengthways. Chop into 2cm chunks.

Peel and grate the garlic (or use a garlic press). 

Once the onion has caramelised, add the garlic and sugar (see pantry for amount). Cook for 1 min more.

Bake the Risotto
3

Add the risotto rice to the onions. Stir and cook until the edges of the rice are translucent, 1-2 mins, then stir in the cider vinegar and allow to evaporate, 1 min. 

Stir in the boiled water for the risotto (see pantry for amount) and vegetable  stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake the risotto on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins. 

Cook the Basa
4

When the risotto has been in the oven for about 10 mins, pat the basa dry with kitchen paper and lay it onto a lined baking tray.

Sprinkle over the roasted spice and herb blend. Season with salt and pepper, drizzle over a little oil, then rub it into the fish. 

Bake the fish on the top shelf of your oven until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Get Charring
5

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

When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

Once cooked, season with salt and pepper, then remove from the heat and set aside. 

Finish and Serve
6

When the risotto is ready, remove it from the oven and stir through the harissa paste, hard Italian style cheese, charred courgette and butter (see pantry for amount). 

Season with salt and pepper. TIP: Add a splash of water to loosen the risotto if needed.

Share the risotto between your serving bowls and lay the spiced basa on top to finish. 

Enjoy! 

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