with creamy potato salad
A deliciously creamy potato salad accompanies baked basa in this simple and flavourful dish.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Garlic
1 unit(s)
Parsley
5 grams
Onion
1 unit(s)
Scallion
2 unit(s)
Balsamic Vinegar
1 sachet(s)
Cherry Tomatoes
250 grams
Aioli
1 sachet(s)
Baby Potatoes
500 grams
Basa
240 grams
Central American Style Spice Mix
1 sachet(s)
Sugar
1 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Boil a large pot of salted water for the potatoes.
- Halve the baby potatoes (quarter larger potatoes).
- When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and allow to cool.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm pieces.
- Halve, peel and thinly slice the onion.
- Halve the tomatoes.
- Finely chop the parsley. Thinly slice the scallion.
- Peel and grate the garlic (or use a garlic press).
- Toss bell pepper, tomato, onion, garlic, and balsamic vinegar together.
- Arrange the veg on a lined baking sheet. Bake for 15-18 mins.
- When the veg has been cooking for 3 mins, add the fish to the tray alongside. Season with Central American spice, salt and pepper then return to the oven for the remaining time, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Meanwhile, toss the cooled potatoes together with aioli and sliced scallion.
- Divide the baked fish and veg between plates and serve the potato salad alongside
- Scatter the parsley over the top.
2067
kJ
Energy (kJ)
494
kcal
Energy (kcal)
18.9
g
Fat
3.5
g
of which saturates
49.5
g
Carbohydrate
24.1
g
of which sugars
11.9
g
Dietary Fiber
31.2
g
Protein
0
mg
Cholesterol
2.05
g
Salt
