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Crispy Pesto Fish With Cannellini Beans

Crispy Pesto Fish With Cannellini Beans

Rating
4.5rating out of 5

(555 reviews from our customers)

Prep Time

20 min

Cuisine

Italian

For this simple, crowd-pleasing plateful, you'll top your fish with a moreish pesto and panko breadcrumb topping before baking. Once crisp and golden, you'll serve the fish on a comforting and quick-to-make stew of cannellini beans, cherry tomatoes and fresh basil. A hearty, flavoursome fish dish in a hurry!

Prep Time

20 min

Cuisine

Italian

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Ingredients
For 2 people (double for 4)
Onion
1 brown onion
garlic-clove
1 garlic clove
basil 3.18
10g basil
Cherry-tomatoes
250g cherry tomatoes
Pangasius-fillet-(1)
2 basa fillets †
Classic nut pesto pot
45g classic basil nut pesto †
vegetable stock cube (new5/18)
1 vegetable stock cube †
Panko breadcrumbs edit
30g panko breadcrumbs †
Cannellini-beans
1 can of cannellini beans (400g)
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 garlic clove
  • 10g basil
  • 250g cherry tomatoes
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 45g classic basil nut pesto pot<span class="strong">†</span>
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 can of cannellini beans (400g)
Typical Values per 100g per serving
Energy 403 kJ
96 kcal
1757 kJ
418 kcal
Fat
of which saturates
3.1 g
0.8 g
13.6 g
3.4 g
Carbohydrate
of which sugars
9.8 g
2 g
42.8 g
8.9 g
Fibre 1.7 g 7.4 g
Protein 6.7 g 29.4 g
Salt 0.82 g 3.59 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 brown onion
brown onion
1 garlic clove
garlic
10g basil
basil (100%)
250g cherry tomatoes
cherry tomatoes
2 x 100g basa fillets
basa fillet (fish) 100%
45g classic basil nut pesto pot
sunflower seed oil, Italian basil (36%), cashew nut, Grana Padano PDO cheese (milk, egg), glucose, Pecorino Romano PDO cheese (milk), sea salt, crushed pine kernels, extra virgin olive oil, whey protein (milk), flavourings, potato flakes, spices, acidity regulator: lactic acid; antioxidant: rosemary extract. May contain peanut & nuts
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
1 can of cannellini beans (400g)
Cannellini beans, water, antioxidant: ascorbic acid
Allergens
  • Allergens highlighted by † (fish, milk, egg, nut, celery, 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 Crispy Pesto Fish With Cannellini Beans

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Peel and finely slice the brown onion[s]

2 Crispy Pesto Fish With Cannellini Beans

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-low heat

Once hot, add the sliced onion with a pinch of salt and cook for 7-10 min until softened

3 Crispy Pesto Fish With Cannellini Beans

Meanwhile, mix the panko breadcrumbs with the classic basil nut pesto and a drizzle of olive oil

Add the basa fillets to a baking tray and coat them evenly with the pesto panko

Put the tray in the oven and cook for 10-15 min or until the fish is golden and cooked through

4 Crispy Pesto Fish With Cannellini Beans

Meanwhile, boil a kettle

Peel and finely chop (or grate) the garlic

Dissolve the vegetable stock cube[s] in 200ml [400ml] boiled water

5 Crispy Pesto Fish With Cannellini Beans

Once the onion has softened, add the chopped garlic and cook for 1 min or until fragrant

Add the whole cherry tomatoes

6 Crispy Pesto Fish With Cannellini Beans

Drain and rinse the cannellini beans

Add the rinsed cannellini beans and vegetable stock to the pan and cook for 5-7 min or until the cherry tomatoes start to burst and the liquid has reduced slightly

7 Crispy Pesto Fish With Cannellini Beans

Meanwhile, finely chop the basil (including the stalks)

Once reduced, add the basil to the cannellini beans – this is your cannellini bean stew

8

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Serve the pesto crusted basa over the cannellini bean stew

Season with a generous grind of fresh black pepper

Enjoy!

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