By Jillian Adamson
G - Basa With Lemon Mash & Pesto
Crispy sea basa sits on top of luxurious lemon mashed potato in this delicious dish. Sweet, slow roasted cherry tomatoes accompany, along with a delicious cheesy basil and parsley pesto. We're all about that bass!
Updated at: Thu, 17 Aug 2023 14:07:50 GMT
Nutrition balance score
Great
Glycemic Index
77
High
Glycemic Load
32
High
Nutrition per serving
Calories454.5 kcal (23%)
Total Fat23.4 g (33%)
Carbs41.1 g (16%)
Sugars3.9 g (4%)
Protein24.2 g (48%)
Sodium293.4 mg (15%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4.
Step 2
Boil a kettle.
Step 3
Peel and cut the potatoes into small, bite-size pieces.
Step 4
Add them to a pot, cover with boiled water and a pinch of salt and bring back to the boil over a high heat.
Step 5
Once boiling, cook for 10-15 min until the potatoes are fork-tender.
Step 6
Meanwhile, cut the cherry tomatoes in half.
Step 7
Pat the basa fillets dry with kitchen paper and add them to a baking tray with the cherry tomatoes (use tin foil to avoid mess!) with a drizzle of olive oil and a pinch of salt and pepper.
Step 8
Put the tray in the oven for 12-15 min or until cooked through.
Step 9
Tip: Your fish is cooked once it turns opaque and flakes easily
Step 10
Meanwhile, roughly chop the garlic. Chop the parsley and basil roughly, including the stalks.
Step 11
Slice the lemon in half and cut 2 wedges and set them aside for serving.
Step 12
Add the garlic, parsley and basil to a mortar and grind to a coarse paste.
Step 13
Grate the cheese directly into the mortar and continue to grind together to make a paste.
Step 14
Drizzle over enough olive oil to loosen the mix and add a squeeze of lemon juice.
Step 15
Season with a pinch of salt and pepper and set aside - this is your pesto.
Step 16
Drain the cooked potatoes and leave them to steam-dry for 5 min.
Step 17
Tip: this allows the potatoes to dry out, making them perfect for mashing later!
Step 18
Return your potatoes to the pot.
Step 19
Add 2 tbsp of lemon juice, a knob of butter and a drizzle of olive oil. Mash until smooth.
Step 20
Season with a pinch of salt and pepper - this is your lemon mash.
Step 21
Serve the basa fillets over the lemon mash with the cherry tomatoes and pesto to the side.
Step 22
Garnish with a wedge of lemon.
Step 23
Enjoy!
Notes
1 liked
0 disliked
Easy
Under 30 minutes
