This fragrant Middle Eastern dish features baked fish fillets on a bed of onions and tomatoes, top with fragrant lemon slices. Serve with spiced Lebanese potatoes and dig in!
Prep Time
25 min
Cuisine
Middle Eastern
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2 x 100g basa fillets<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
261 kJ 61 kcal
1169 kJ 275 kcal
Fat of which saturates
0.7 g 0.3 g
3 g 1.1 g
Carbohydrate of which sugars
9.9 g 2.1 g
44.3 g 9.3 g
Fibre
1.8 g
7.9 g
Protein
5.2 g
23.3 g
Salt
0.06 g
0.26 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 brown onion
brown onion
1 tomato
tomato
1 garlic clove
garlic
1 tsp coriander seeds
coriander seeds (100%)
10g coriander
coriander (100%)
1/2 tsp cayenne pepper
cayenne pepper
400g waxy potatoes
potato
5g parsley
flat parsley (100%)
1 tsp ground paprika
ground paprika
2 x 100g basa fillets
basa fillet (fish) 100%
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 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Cut the waxy potatoes (skins on) in half
Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until fork-tender
Once cooked, drain and set aside to steam dry
2
While the potatoes are cooking, peel and slice the onion[s] into thin rounds
Tip: Slice as finely as you can to avoid undercooked onion!
Slice the tomatoes into rounds
Peel and finely slice (don't chop!) the garlic
Slice 1/2 [1]lemon into rounds then slice the rounds into semi-circles (save the rest for later!)
3
Add 3 tbsp [6 tbsp]olive oil to a jug with the ground paprika and a generous pinch of salt and stir it all together – this is your paprika oil
4
Add the onion rounds to a baking tray in 2 [4] rows
Layer each row with some tomato rounds
Top with half the garlic slices (save the rest for later!) and finally the basa fillets
5
Pour the paprika oil all over the basa fillets then top with the lemon slices
Put the tray in the oven for 12-15 min or until the fish is cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
6
Whilst the fish is cooking, heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat
Once hot, add the remaining sliced garlic, cayenne pepper (can't handle the heat? Go easy!), coriander seeds, drained potatoes and a large pinch of salt and cook for 3-4 min or until beginning to crisp
7
Meanwhile, chop the parsley and coriander roughly, including the stalks
Once the potatoes are beginning to crisp, add the juice of the remaining lemon and cook for 2 min further or until fragrant
Remove the pan from the heat, stir through the chopped herbs and season with a pinch of salt and pepper – this is your batata harra
8
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