Our twist on a French classic is destined to wow. The lemon crusted basa with sautéed spring onions and brown butter looks so impressive, yet it's so easy to put together. Parfait!
Prep Time
35 min
Cuisine
Italian
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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.
Ingredients contain
1 lemon
lemon
1 garlic clove
garlic
1 spring onion
spring onion
10g sage
sage (100%)
1 bag of capers (15g)
Capers, water, vinegar, salt.
2 x 100g basa fillets
basa fillet (fish) 100%
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
1 white potato
potato
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)/ 400°F/ Gas 6
Zest 1/2[1]lemon andadd it to a large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat, once melted, stir in the panko breadcrumbs with a pinch of salt
Add the basa fillets to an oiled baking tray, top with the breadcrumbs and put the tray in the oven for 20-25 min (reserving the pan)
2
While the fish is in the oven, boil a kettle
Peel and chop the potatoes into rough, bite-size pieces
Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat
Once boiling, cook for 12-15 min or until fork tender, then drain and return to the pot
3
While the potatoes are cooking, trim the spring onions
4
Return the reserved pan to a medium heat with a drizzle of olive oil
Once hot, add the wholespring onions
Cook for 3-4 min or until they're soft and lightly browned
Once browned, transfer the spring onions to the same tray as the fish and save the pan for the next step
5
Return the pan to a medium heat with 50g [100g]butter
Pick the sageleaves from their stems, add them to the pan and cook them for 1 min or until crispy
Once the butter starts to brown, cut and juice the lemon[s] straight into the pan
Add the capers and remove the pan from the heat - this is your brown butter sauce
6
Meanwhile, peel and finely chop (or grate) the garlic
7
Add the chopped garlic, a knob of butter and a splash of milk to the drained potatoes
Mash until smooth and season with a pinch of salt and pepper
8
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