This simple supper is full of French flavours. You'll top tender basa fillets with tangy homemade tapenade and a rich 'piperade' tomato sauce. Serve the baked fish over creamy mash. Bon appétit!
Prep Time
30 min
Cuisine
French
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
2 x 100g basa fillets<span class="strong">†</span>
1 tomato paste sachet (16g)
1 white potato
Typical Values
per 100g
per serving
Energy
374 kJ 89 kcal
1284 kJ 304 kcal
Fat of which saturates
2 g 0.5 g
6.8 g 1.8 g
Carbohydrate of which sugars
11.1 g 2.4 g
38.1 g 8.3 g
Fibre
2.1 g
7.2 g
Protein
6.6 g
22.6 g
Salt
0.3 g
1.02 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 red onion
red onion
1 green pepper
green pepper
1 tomato
tomato
1 garlic clove
garlic
1 bag of pitted black olives (60g)
water, pitted black olives, salt, ferrous gluconate
2 x 100g basa fillets
basa fillet (fish) 100%
1 tomato paste sachet (16g)
tomatoes
1 white potato
potato
Allergens
Allergens highlighted by † (fish)
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
Boil a full kettle
Deseed the greenpepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized chunks
Peel and finely dice the red onion[s] and chop the tomatoes roughly
Peel and chop (or grate) the garlic
2
Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a generous drizzle of olive oil over a medium heat
Once hot, add the diced red onion with a generous pinch of salt and cook for 4 min or until soft
3
Meanwhile, peel and chop the potatoes into rough, bite-sized 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
Once done, drain and return to the pot to steam dry
4
While the potatoes are cooking, roughly chop the pitted blackolives
When the onion is soft, add the chopped greenpepper, choppedtomatoes and half of the choppedgarlic and cook for 3-4 min
Add the tomato paste, a pinch of sugar, a pinch of salt and pepper and 200ml [400ml]boiled water to the pan and cook, covered for 15 min or until reduced to a stew-like consistency – this is your piperade tomato sauce
5
Grind the chopped black olives, remainingchopped garlic and a pinch of salt in a pestle & mortar to form a smooth paste (alternatively, use a food processor)
Add a generous drizzle of olive oil and give it a good mix up – this is your black olivetapenade
6
Line a baking tray with tin foil
Place the basa fillets on the tray
Divide and spread the black olivetapenade over the fish
Put the tray in the oven for 12-15 min or until the fish is cooked through – this is your tapenade baked fish
Tip: Your fish is cooked when it turns opaque and flakes easily
7
Return the drained potatoes to a low heat and add a splash of olive oil and a knob of butter
Season with salt and pepper and mash until smooth
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
