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Prep Time
35 min
Cuisine
Italian
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
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 | 597 kJ 141 kcal |
1405 kJ 332 kcal |
Fat of which saturates |
1.3 g 0.5 g |
3 g 1.3 g |
Carbohydrate of which sugars |
24.3 g 2 g |
57.2 g 4.6 g |
Fibre | 2.8 g | 6.7 g |
Protein | 10.4 g | 24.5 g |
Salt | 0.24 g | 0.57 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)/ 400°F/ Gas 6
Zest 1/2 [1] lemon and add 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)
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
While the potatoes are cooking, trim the spring onions
Return the reserved pan to a medium heat with a drizzle of olive oil
Once hot, add the whole spring 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
Return the pan to a medium heat with 50g [100g] butter
Pick the sage leaves 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
Meanwhile, peel and finely chop (or grate) the garlic
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
Serve the lemon crusted basa over the mash with the spring onions to the side
Spoon the brown butter sauce over
Enjoy!