Pesto Baked Basa and Warm Tomato Salsa
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Pesto Baked Basa and Warm Tomato Salsa

Pesto Baked Basa and Warm Tomato Salsa

with Rosemary Potatoes and Lemon Dressed Baby Leaf Salad

Tags:
Under 650 calories
High Protein
Allergens:
Milk
Fish

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.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)2365 kJ
Energy (kcal)565 kcal
Fat17.9 g
of which saturates3.5 g
Carbohydrate54 g
of which sugars7.9 g
Protein28.8 g
Salt1.25 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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, 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.

2

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.

 

3

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.

4

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.

5

When everything's ready, add the baby leaves to your lemon dressing and toss to coat.

6

Transfer the pesto basa to your plates and spoon over the warm tomato salsa.

Serve with the rosemary potatoes and salad alongside.

Enjoy!