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 Oven-Ready Chips and Lemon Dressed Baby Leaf Salad

Tags:
High Protein
Allergens:
Cereals containing gluten
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

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

32 grams

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 tsp

Sugar for the Salsa

1 tbsp

Olive Oil for the Salsa

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Nutritional information

Energy (kJ)3468 kJ
Energy (kcal)829 kcal
Fat31.8 g
of which saturates5.3 g
Carbohydrate80.5 g
of which sugars6.8 g
Protein32.4 g
Salt2.25 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.

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.

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 both amounts). 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 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.

5

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

6

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

Serve with the rosemary chips and salad alongside.

Enjoy!

7

Step 1 MOD: If you’ve chosen the quick version, oil and season the chips, then cook for 20-25 mins instead. Turn halfway through.