Grab a taste of the Caribbean with smoky, crispy fish coated in an allspice breadcrumb. Serve this vibrant dish with sweet potato mash and a mango, lime and tomato salsa.
Prep Time
20 min
Cuisine
Jamaican
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*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.
basa (fish) (98%), salt, colours (curcumin, annatto)
1 medium sweet potato
sweet potato
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
Allergens
Allergens highlighted by † (fish, gluten)
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 200°C/ 180°C (fan)/ 395°F/ Gas 6, then zest the lime[s] (avoid grating the white pith, as this is very bitter!)
Add the panko breadcrumbs to a bowl with the lime zest, cayenne pepper (can't handle the heat? Go easy!), groundallspice and a generous pinch of salt and pepper
Add 2 tbsp [4 tbsp]olive oil and stir it all together – this is your Caribbean crumb
2
Add the smoked basa fillets to a baking tray and top evenly with the Caribbean crumb
Tip: Use grease-proof baking paper to prevent it from sticking
Put the tray in the oven for 15-20 min or until the fish is cooked through and the crumb is golden – this is your Caribbean-style smoky fish
Boil a kettle
3
Peel and chop the sweet potatoes into bite-sized pieces
4
Add the chopped sweet potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender
Once done, drain and return to the pot to steam dry
5
While the sweet potatoes are cooking, dice the tomatoes
Trim, then slice the spring onion[s] finely, then separate the white parts from the green parts
6
Add the tomatoes and the spring onion whites to a large bowl (save the spring onion greens for garnish) and season generously with salt and pepper
Add the mango chutney, juice of 1/2 [1]lime and a drizzle of olive oil – this is your tomato salsa
7
Return the drained sweet potatoes to a low heat with a knob of butter and a pinch of salt
Mash until smooth
8
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