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Prep Time
20 min
Cuisine
Jamaican
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
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 | 477 kJ 113 kcal |
1562 kJ 368 kcal |
Fat of which saturates |
1.1 g 0.4 g |
3.7 g 1.4 g |
Carbohydrate of which sugars |
19.1 g 6.4 g |
62.7 g 21 g |
Fibre | 2.6 g | 8.5 g |
Protein | 6.9 g | 22.6 g |
Salt | 0.59 g | 1.92 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 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!), ground allspice and a generous pinch of salt and pepper
Add 2 tbsp [4 tbsp] olive oil and stir it all together – this is your Caribbean-style crumb
Add the smoked basa fillets to a baking paper-lined baking tray and top evenly with the Caribbean-style crumb
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
Peel and chop the sweet potatoes into bite-sized pieces
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
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
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
Return the drained sweet potatoes to a low heat with a knob of butter and a pinch of salt
Mash until smooth
Cut the remaining lime into wedges
Serve the Caribbean-style smoky fish with the sweet potato mash and tomato salsa to the side
Garnish with the spring onion greens and a lime wedge
Enjoy!