This simple supper is full of distinctly French flavours. You'll top tender baked fish with tangy homemade tapenade and a rich 'piperade' tomato sauce, and serve over creamy mash. Bon appétit!
Prep Time
30 min
Cuisine
French
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2 x 100g basa fillets<span class="strong">†</span>
1 tomato paste sachet (16g)
1 white potato
Typical Values
per 100g
per serving
Energy
395 kJ 94 kcal
1358 kJ 322 kcal
Fat of which saturates
2.5 g 0.6 g
8.5 g 2.1 g
Carbohydrate of which sugars
11.4 g 2.4 g
39.3 g 8.3 g
Fibre
2 g
6.8 g
Protein
6.6 g
22.8 g
Salt
0.25 g
0.87 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)
pitted black olives, water, 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 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 tomatoesroughly
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, chop the pitted blackolives
When the onion is soft, add the chopped greenpepper, choppedtomatoes and half the garlic 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
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