Pesto Baked Basa and Warm Tomato Salsa
with Rosemary Potatoes and Lemon Dressed Baby Leaf Salad
- Milk
- Fish
This Pesto Baked Basa and Warm Tomato Salsa is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start! HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
½ unit(s)
Lemon
1 unit(s)
Medium Tomato
1 unit(s)
Garlic Clove
32 grams
Fresh Pesto
(Contains: Milk)
2 unit(s)
Basa Fillets
(Contains: Fish)
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Olive Oil for the Salsa
1 tsp
Sugar for the Salsa
Nutrition Values
Utensils
Cooking Steps
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, sprinkle over the dried rosemary, then season with salt and pepper. Toss to coat, then 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, zest and halve the lemon. 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 amount). 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 olive oil and sugar 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 lemon dressing and toss to coat.
Transfer the pesto basa to your plates and spoon over the warm tomato salsa.
Serve with the rosemary potatoes and salad alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pesto and warm tomato salsa are widely praised as a winning combination, bringing brightness and depth to the mild basa. Some find the fish itself quite subtle in flavour, so the salsa and pesto do a lot of the heavy lifting.
- Ease of prep: Most find this a straightforward, weeknight-friendly dish that comes together without much fuss, though a few note the multiple components mean a fair amount of washing up.
- Suggestions: Use less lemon juice if you prefer a gentler acidity, and consider adding an extra tomato or two to bulk out the salsa. Wrapping the fish in foil before baking helps retain moisture, and par-boiling the potatoes first can give them a crispier finish. Some enjoyed cooking the fish and potatoes in an air fryer. Adding a pinch of paprika or mixed herbs to the potatoes is a popular way to boost their flavour.
- Next-day meals: The dish reheats well, and at least one reviewer found it tasted even better cold for lunch the following day. One reviewer noted it freezes well too, making it a handy option for solo cooks.
- Portions: A number of reviewers felt one tomato was not quite enough for the salsa, and some would have welcomed a little more fish or pesto. Reducing the potato quantity slightly and increasing the fish or salsa is a common suggestion.
