Pan-Fried Basa and Walnut Parsley Pesto
with Roast Potatoes and Tomato Rocket Salad
Designed by our chefs for a balanced lifestyle, this Pan-Fried Sea Bass and Walnut Parsley Pesto hits the spot. Make a rough and ready pesto at home by chopping up walnuts, parsley, Italian style cheese and olive oil, or whizz in a blender if you'd prefer it smoother!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
1 bunch(es)
Flat Leaf Parsley
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
125 grams
Baby Plum Tomatoes
2 unit(s)
Basa Fillets
(Contains: Fish)
40 grams
Wild Rocket
Not included in your delivery
2 tbsp
Olive Oil for the Pesto
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop them 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, finely chop the walnuts and parsley (stalks and all). Transfer to a small bowl.
Mix in the grated hard Italian style cheese and olive oil for the pesto (see pantry for amount), then season with salt and pepper.
Stir well to combine, then set your walnut parsley pesto aside. TIP: Add a little more olive oil if you'd prefer it to be more like a drizzle.
In a medium bowl, combine the red wine vinegar and a drizzle of oil. Season with salt and pepper and mix together.
Halve the tomatoes, then add them to the dressing. Stir together, then set aside - you'll add the rocket later.
Pat the basa dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.
When the potatoes have around 5 mins left, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the fish in the pan and cook until golden, 6-8 mins. Gently turn halfway through and adjust the heat if needed.
Once cooked, remove from the heat. IMPORTANT: The fish is cooked when opaque in the middle.
When everything's ready, add the rocket to the bowl of tomatoes and toss together.
Serve the basa with the roast potatoes and salad alongside.
Spoon your walnut parsley pesto over the fish to finish.
Enjoy!
