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Soy and Ginger Baked Basa

Soy and Ginger Baked Basa

Soy and Ginger Baked Basa

with Warm Roasted Veg Salad

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Zingy ginger and soy give pep and flavour to this Soy and Ginger Baked Basa, a delicate white fish that's great for soaking up flavour. Served on top of a warm roasted veg salad made of roasted potatoes, carrot and peppers to make a meal that's perfect for a balanced lifestyle.

Tags:

Pescatarian

•Calorie Smart

•High Protein

Allergens:

Fish

•Cereals containing gluten

•Soya

•Egg

•Mustard

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 25 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Carrot

1 unit(s)

Courgette

(May contain traces of: Celery)

2 unit(s)

Garlic Clove**

2 unit(s)

Basa Fillets

(Contains: Fish)

15 grams

Ginger Puree

15 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

50 grams

Baby Leaf Mix

32 grams

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

1 tsp

Sugar

1 tbsp

Olive Oil for the Marinade

Nutritional information

Energy (kJ)2229 kJ

Energy (kcal)533 kcal

Fat11.8 g

of which saturates2 g

Carbohydrate58.9 g

of which sugars10.9 g

Dietary Fibre8.5 g

Protein30.6 g

Salt3 g

Trans Fat0.1 g

Calcium33 mg

Iron0.9 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Bowl

•Garlic Press

•Baking Paper

Instructions

Chop the Veg

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Trim the carrot and courgette, then slice into 1cm thick rounds (no need to peel).

Time to Roast

2

Pop the potato chunks, carrot and courgette rounds 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.

Marinate the Basa

3

Meanwhile, peel and grate the garlic (or use a garlic press).

Pat the basa dry with kitchen paper.

In a large bowl, combine the garlic, ginger puree, soy sauce, sugar and olive oil for the marinade (see pantry for amount). Season with salt and pepper.

Add the basa and gently turn to coat in the mixture. IMPORTANT: Wash your hands and equipment after handling raw fish.

Bake the Fish

4

When the veg has 10 mins remaining, transfer the basa to a lined baking tray. Drizzle over any remaining marinade from the bowl.

Bake the fish on the middle shelf of your oven until cooked, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Salad Time

5

When everything's ready, add the baby leaves and mayo to the tray of roasted veg. Toss to combine. Season with salt and pepper.

Serve Up

6

Share the warm roasted veg salad between your plates.

Top with the soy and ginger baked basa. Spoon over any remaining glaze from the tray.

Enjoy!

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