This speedy fish supper features smoked fish cooked simply in a lemon & caper sauce. We've given it the 10 minute treatment so you'll make a super quick pan sauce and serve crispy sautéed potatoes alongside. Voila! (Gluten-free, suitable for coeliacs.)
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.4 g||5.3 g|
|Protein||5.9 g||22.9 g|
|Salt||0.45 g||1.73 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat
Once hot, add the diced potatoes with a generous pinch of salt and pepper and cook for 6-7 min or until golden and crispy
Meanwhile, heat a separate, large, wide-based pan (preferably non-stick) with a knob of butter over a medium-high heat
Pat the smoked basa fillets dry with kitchen paper
Once the butter has melted, add the basa fillets and cook for 2-3 min on each side or until cooked through
Tip: Your fish is cooked through when it turns opaque!
While the fish is cooking, cut the lemon[s] into quarters
Add the clotted cream and capers to the fish and cook for 1 min or until the cream has melted and the sauce has started to thicken
Transfer the crispy potatoes to a plate (use the ones you'll serve on!) and return the pan to a medium heat with a drizzle of vegetable oil
Add the spinach with a pinch of salt and cook for 1 min or until starting to wilt
Once the sauce has started to thicken, remove the pan from the heat and stir in the juice of 1/4 [1/2] lemon
Season with a pinch of pepper
Serve the smoked fish with the crispy potatoes and wilted spinach to the side
Spoon over the lemon & caper sauce and garnish with a wedge of lemon