Pesto Baked Basa and Rosemary Oven-Ready Chips
with Warm Tomato Salsa and Lemon Dressed Baby Leaf Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Pesto Baked Basa and Rosemary Oven-Ready Chips in just 20-25 minutes for a delicious and speedy meal.
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.
Ingredients
400 grams
McCain Home Chips
(Contains Cereals containing gluten)
1 sachet(s)
Dried Rosemary
½ unit(s)
Lemon
1 unit(s)
Medium Tomato
1 unit(s)
Garlic Clove
2 unit(s)
Basa Fillets
(Contains Fish)
32 grams
Pesto
(Contains Milk)
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Salsa
1 tbsp
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Spread the chips on a baking tray in a single layer. Drizzle with oil, sprinkle over the dried rosemary, season with salt and pepper, then toss to coat.
Bake on the top shelf, 20-25 mins. Turn halfway through.
Meanwhile, zest and halve the lemon (see ingredients for amount). Cut the tomato into 1cm chunks.
Peel and grate the garlic (or use a garlic press).
In a medium bowl, combine a good squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set your salad dressing aside.
Pat the basa dry with kitchen paper. Season with salt and pepper.
Lay the fish onto a lined baking tray. Spread the pesto over the top of the fish, then sprinkle over half the lemon zest.
When the potatoes have 12 mins left, bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, pop a frying pan on medium heat and add the sugar and olive oil for the salsa (see pantry both for amounts).
Once hot, add the tomato chunks and cook until just warmed through, 1-2 mins.
Gently stir in the garlic and remaining lemon zest and cook until fragrant, 30 secs. Squeeze in some lemon juice and season with salt and pepper.
Taste and season again if needed, then remove from the heat.
When everything's ready, add the baby leaves to your salad dressing and toss to coat.
Transfer the pesto basa to your plates and spoon over the warm tomato salsa.
Serve with the rosemary chips and salad alongside.
Enjoy!
