Serve up the flavours of the Greek islands with warmed flatbreads, tender fish and a Greek salad to the side. Top with a tangy caper mayo for added flavour. Sizzle, chop, done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.5 g||7 g|
|Protein||6.1 g||28.3 g|
|Salt||0.5 g||2.3 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.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook your food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat
Once the pan is hot, add the basa fillets along with the soy sauce and the juice of 1/2  lemon
Sprinkle the smoked paprika over the fish and cook for 4-5 min, turning once half way, or until cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
While the fish is cooking, roughly chop the tomato[es]
Chop the cucumber into small, bite-sized pieces
Chop the parsley roughly, including the stalks
Add the chopped tomatoes, cucumber, black olives and half of the chopped parsley (save the rest for later!) to a bowl with a pinch of salt and pepper and give everything a good mix up – this is your Greek salad
Add the naans to the oven for 3-4 min until soft and warmed through – these are your flatbreads
Slice the remaining lemon into 2  wedges
Meanwhile, add the mayonnaise to a bowl along with the capers, 1 tbsp [2 tbsp] olive oil and a large pinch of salt and pepper – this is your tangy caper mayo
Once the fish is cooked, remove from the heat – this is your Mediterranean fish
Wash the baby leaf salad, then pat it dry with kitchen paper
Dress the baby leaf salad with a drizzle of olive oil
Load up the warmed flatbreads with the Greek salad and Mediterranean fish
Dollop over the tangy caper mayo and garnish with the remaining chopped parsley
Serve the dressed baby leaf salad and lemon wedges to the side