Italian-Style Basa

Updated at: Thu, 17 Aug 2023 13:42:37 GMT

Step 1

RED, RED QUINOA! Rinse the quinoa, place in a pot, and submerge in 400ml of salted water. Place over a medium-high heat, cover with a lid, and bring to a simmer. Cook for 15-20 minutes until tender, with the tails popping out. If starting to dry out, add more water in small increments.

Step 2

CHAR THE BABY MARROW Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 6-7 minutes until cooked through and charred. Remove from the pan on completion and place in a salad bowl.

Step 3

MORE BABY VEG! Return the pan to the heat with another drizzle of oil if necessary. When hot, fry the rinsed baby tomatoes for 4-5 minutes until blistered but still firm, shifting occasionally. Place in the bowl of baby marrow on completion, cover to keep warm, and set side for step 4.

Step 4

ITALIAN-SPICED BASA When the quinoa has finished simmering, drain if necessary and return to the pot. Cover with a lid and set aside to stand off the heat for 5 minutes. Pat the basa dry with paper towel and coat in the Italian Rub and some seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion

Step 5

TOSS IT TOGETHER Add the cooked quinoa to the bowl of veggies. Toss through the basil pesto, the chopped sun-dried tomatoes, and the reserved sun-dried tomato oil. Squeeze in the juice of 2 lemon wedges, season to taste, and toss to combine. Toss the rinsed green leaves with a drizzle of oil and some seasoning.

Step 6

SERVE UP THOSE ITALIAN-INSPIRED FLAVOURS! Make a bed of pesto quinoa salad and top with the fragrant basa. Sprinkle over the sliced basil and some lemon zest to taste. Serve with the dressed leaves and a lemon wedge on the side. What bliss!

Step 7

Chef's Tip For picture perfect chunks of baby marrow, first slice them in half lengthways, then turn them cut-side down and slice them into pieces on the diagonal.

Step 8

season to taste, and toss to combine. Toss the rinsed green leaves with a

Step 9

drizzle of oil and some seasoning.

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