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Seeded Fish, Lemonaise & Asparagus

Seeded Fish, Lemonaise & Asparagus

Rating
4.5rating out of 5

(1013 reviews from our customers)

Prep Time

35 min

Cuisine

French

For this fabulous fish supper, you'll coat basa in a mixture of seeds and crunchy panko breadcrumbs before pan-frying till golden. Served alongside roasted British-grown asparagus, creamy mash and a zingy homemade 'lemonaise', this simple, sunny dish has al fresco dining written all over it!

Prep Time

35 min

Cuisine

French

What is Gousto all about?

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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!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Egg
1 British free-range egg †
Panko breadcrumbs edit
30g panko breadcrumbs †
3 seed mix
30g 3 seed mix
Potatoes
300g potatoes
British Asparagus2
120g British asparagus spears
Pangasius-fillet-(1)
2 x 100g basa fillets †
Mayonnaise-sachet-(2)
3 mayonnaise sachets (45ml) †
You Will Need
Butter, flour, milk, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 British free-range egg<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 pine nut & seed mix sachet (30g)
  • 300g potatoes
  • 120g asparagus spears
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 1 mayonnaise sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 571 kJ
136 kcal
2439 kJ
581 kcal
Fat
of which saturates
7.3 g
1 g
31.1 g
4.3 g
Carbohydrate
of which sugars
11.9 g
1.1 g
50.7 g
4.5 g
Fibre 1.3 g 5.4 g
Protein 7.5 g 32.2 g
Salt 0.15 g 0.65 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 lemon
lemon
1 British free-range egg
egg
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
1 pine nut & seed mix sachet (30g)
sunflower seeds 40%, pumpkin seeds 40%, pine kernels 20%
300g potatoes
potato
120g asparagus spears
Asparagus
2 x 100g basa fillets
basa fillet (fish) 100%
1 mayonnaise sachet (15ml)
rapeseed oil (78%), water, free range pasteurised egg and egg yolk (89%), spirit vinegar, sugar, salt, lemon juice, antioxidant: calcium disodium edta, flavouring, paprika extract
Allergens
  • Allergens highlighted by † (egg, gluten, 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 Seeded Fish, Lemonaise & Asparagus

Preheat the oven to 200°C/ 180°C (fan)/ 350°F/ Gas 4

Boil a kettle

Trim the woody ends off the asparagus spears and add them to a baking tray 

Drizzle the trimmed asparagus with olive oil and season with a pinch of salt, then put the tray in the oven for 15-20 min or until the asparagus is tender 

 

2 Seeded Fish, Lemonaise & Asparagus

Meanwhile, peel and chop the potatoes into bite-sized pieces

Add the chopped potatoes to a pot of boiled water with a pinch of salt over a high heat and cook for 10-15 min or until they're fork-tender

Once cooked, drain and return them to the pot

3 Seeded Fish, Lemonaise & Asparagus

Meanwhile, halve the lemon[s]

Zest and juice half the lemon[s] into a small bowl

Add the mayonnaise and a generous pinch of both salt and pepper to the bowl and give everything a good mix up – this is your lemonaise

Cut the remaining lemon[s] into wedges

4 Seeded Fish, Lemonaise & Asparagus

Add 3 tbsp [6 tbsp] flour to a plate

Crack the egg[s] into a shallow bowl and beat them lightly with a fork

Combine the panko breadcrumbs and 3 seed mix in a large bowl with a generous pinch of salt 

5 Seeded Fish, Lemonaise & Asparagus

Coat the basa fillets in the flour, tap off the excess, then dip them into the beaten egg and finally press them into the seed and breadcrumb mix firmly to coat everything evenly – these are your seeded fish fillets

Tip: bread each fish fillet separately for ease!

6 Seeded Fish, Lemonaise & Asparagus

Heat a large, wide-based pan (preferably non-stick) with 3 tbsp [6 tbsp] vegetable oil over a medium-high heat 

Once hot, add the seeded fish fillets and cook for 2-3 min on each side, or until golden and cooked through 

Tip: add some extra oil if your pan is looking dry

7 Seeded Fish, Lemonaise & Asparagus

Return the drained potatoes to a low heat and add a splash of milk and a large knob of butter

Season with a generous pinch of both salt and pepper and mash until smooth 

8

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Serve the seeded fish fillets over the mashed potato with the roasted asparagus and lemonaise to the side

Garnish with a lemon wedge 

Enjoy! 

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