Fish is wrapped up in a sealed parcel (otherwise known as 'en papillotte') with fresh tomatoes, garlic, olives and a drizzle of olive oil. This method steams the fish whilst creating a moreish tomato sauce to go with it. Served over garlic and herb mash and with buttery asparagus to the side. You'll make crispy capers too, to top it all off!
Prep Time
30 min
Cuisine
Mediterranean
Use within
4-5 days
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2 x 100g basa fillets<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
260 kJ 62 kcal
1208 kJ 286 kcal
Fat of which saturates
1.1 g 0.3 g
5 g 1.6 g
Carbohydrate of which sugars
8.1 g 1.5 g
37.5 g 6.9 g
Fibre
1.1 g
5 g
Protein
5.3 g
24.5 g
Salt
0.22 g
1.03 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 bag pitted black olives (30g)
pitted black olives, water, salt, ferrous gluconate
1 bag of capers (15g)
capers, brine (water, salt), spirit vinegar
1 garlic clove
garlic
125g cherry tomatoes
cherry tomatoes
1 tomato
tomato
10g parsley
flat parley (100%)
300g potatoes
potato
120g asparagus spears
Asparagus
2 x 100g basa fillets
basa fillet (fish) 100%
Allergens
Allergens highlighted by † (fish)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9 and boil a kettle
Peel the potato[es] and cut them into large bite-sized pieces
Peel the garlic and finely slice 2 [4] cloves (save the rest for later!)
Add the potatoes and sliced garlic to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until fork-tender
2
Meanwhile, chop the tomato[es] and cherry tomatoes into small rough pieces
Chop the black olives roughly
Chop (or grate) the remaining garlic
Combine the choppedtomatoes, olives and garlic in a bowl with 2 tbsp [4 tbsp]olive oil -this is your tomato tapenade
3
Pat the basafillets dry with kitchen paper
Cut 4 [8] pieces of baking paper or tin foil approx. the size of A3 sheets of paper
Lay each basa fillet in the middle of 2 pieces (doubling it up prevents any leakages!) and place on a baking tray
Drizzle the fish with olive oil and season generously with salt and pepper
4
Top the fish evenly with the tomato tapenade and season with a pinch of salt, pepper and sugar
Scrunch the edges of the baking paper together around the fish to form a sealed parcel
Put the baking tray in the oven for 15 min or until the fish is cooked through
Tip: your fish is cooked when it turns opaque and flakes easily
5
Meanwhile, heat a large wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp]vegetable oil over a medium-high heat
Pat the capers dry with kitchen paper
Once hot, carefully add the capers and cook for 1-2 min until they have puffed up a little, then transfer them to kitchen paper with a slotted spoon and set aside - these are your crispy capers
Reserve the pan
6
Trim the asparagus spears,discarding the woody ends
Carefully remove the hot oil from the reserved pan and wipe it clean
Return the pan to a medium heat with a knob of butter and once melted, add the asparagus with a pinch of salt and a small splash of water
Cook, covered, for 3 min or until softened
Meanwhile, chop the parsley finely, including the stalks
7
Return the cookedpotatoes to a low heat with a large knob of butter and a splash of milk and mash until smooth
Remove the pot from the heat, add most of the chopped parsley (save some for garnish!) and mix to combine - this is your garlic and herb mash
8
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