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Pan-Fried Basa and Walnut Parsley Pesto
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Pan-Fried Basa and Walnut Parsley Pesto

Pan-Fried Basa and Walnut Parsley Pesto

with Roast Potatoes and Tomato Rocket Salad

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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!

Tags:
Pescatarian
•Low Carb
•Calorie Smart
Allergens:
Nuts
•Milk
•Egg
•Sulphites
•Fish

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 20 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

20 grams

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, 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

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Nutritional information

Energy (kJ)2627 kJ
Energy (kcal)628 kcal
Fat20.2 g
of which saturates4.5 g
Carbohydrate49 g
of which sugars4.6 g
Dietary Fiber7.2 g
Protein32.3 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

PDF
Roast the Potatoes
1

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.

Hey Pesto
2

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.

Prep your Salad
3

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.

Season the Basa
4

Pat the basa dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Time to Fry
5

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.

Finish and Serve
6

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!

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