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Prep Time
30 min
Cuisine
Mediterranean
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 337 kJ 80 kcal |
1173 kJ 278 kcal |
Fat of which saturates |
1.4 g 0.4 g |
5 g 1.5 g |
Carbohydrate of which sugars |
10.4 g 1.7 g |
36 g 6 g |
Fibre | 1.4 g | 5 g |
Protein | 6.9 g | 24 g |
Salt | 0.23 g | 0.8 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.
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
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 chopped tomatoes, olives and garlic in a bowl with 2 tbsp [4 tbsp] olive oil -this is your tomato tapenade
Pat the basa fillets 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
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
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
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
Return the cooked potatoes 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
Serve the fish over the garlic and herb mash with the asparagus to the side
Garnish with the crispy capers and remaining chopped parsley
Enjoy!