Zesty Baked Basa and Salsa Verde
with Roasted Potatoes and Baby Leaf Salad
- Fish
- Sulphites
- Mustard
This delicious Zesty Baked Basa and Salsa Verde has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
2 unit(s)
Basa Fillets
(Contains: Fish)
15 grams
Capers**
1 bunch(es)
Flat Leaf Parsley
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
1 unit(s)
Medium Tomato
20 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Salsa
2 tbsp
Olive Oil for the Salsa
1 tbsp
Olive Oil for the Dressing
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, 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.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Place the parcel on a baking tray and bake on the middle shelf until soft, 10-12 mins.
In the meantime, zest and halve the lemon.
When the garlic has roasted, remove the parcel from the baking tray and set aside to cool slightly, 2-3 mins.
Line the (now empty) baking tray with baking paper and lay on the basa fillets. Season with salt and pepper, then sprinkle over the lemon zest.
When the potatoes have 10-12 mins remaining, bake the basa on the middle shelf for the same amount of time until the fish is cooked. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, drain the capers.
Finely chop the capers and parsley (stalks and all), then add to a medium bowl.
Add the Dijon mustard, half the lemon juice and the sugar and olive oil for the salsa (see pantry for both amounts). Season with salt and pepper, then mix together.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it through the salsa verde, then set aside.
Squeeze the remaining lemon juice into a medium bowl. Pour in the olive oil for the dressing (see pantry for amount), season with salt and pepper, then stir well to combine.
Cut the tomato into 1cm chunks. Add the tomato to the bowl of dressing and stir to combine.
When the fish and potatoes are almost cooked, toss the baby leaves with tomatoes and dressing.
When everything's ready, share the basa, roast potatoes and salad between plates.
Spoon the salsa verde over the fish to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The salsa verde divides opinion — many find it a delicious complement to the fish, though some feel the mustard flavour is quite strong and may overpower the delicate basa. If you prefer a milder sauce, consider using less Dijon mustard or adding it gradually to taste.
- Ease of prep: Most find this a straightforward and quick dish to put together; those cooking for four may need two oven shelves to fit everything comfortably.
- Suggestions: The lemon can be quite prominent, so use just half the zest if you prefer a gentler citrus note. Adding extra tomato to the salad or a squeeze of lemon over the potatoes in the final 10 minutes are popular ways to round out the dish.
- Next-day meals: The basa portions can feel modest, particularly for larger appetites, so consider supplementing with extra salad or a side of vegetables to make the meal more filling.
- Potatoes: Roasting the potatoes on a high heat and spreading them well across the tray helps achieve a golden finish; some found cooking them slightly longer improved the texture.
