What are the main ingredients in Dukkah-Baked Basa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Dukkah-Baked Basa?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Dukkah-Baked Basa?

CREAMY, DREAMY SLAW: Place the shredded green leaves, the shredded cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony hummus dressing and season to taste. ROAST THE ROOTS: Preheat the oven to 200°C. Place the halved baby potatoes and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. WHISK TOGETHER THE DRESSING: Place the hummus in a bowl. Combine with the juice of 2 lemon wedges, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside. SPICY BAKED BASA: When the roast veggies have 5 minutes remaining, pat the basa fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the dukkah spice. Bake in the oven for 5-6 minutes until cooked through. TIME TO DINE: Plate up the hummus slaw next to the roast carrots and baby potatoes, and top with the fragrant basa. Drizzle with the balsamic glaze, sprinkle over the remaining chopped parsley, and garnish with the lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!

What should be prepared from my kitchen to make Dukkah-Baked Basa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Dukkah-Baked Basa

Dukkah is a Middle Eastern condiment made from herbs, spices, and ground nuts. Its crunchy texture and rich flavour elevates any dish! This dukkah-crusted basa comes with roast carrots and baby potatoes and hummus-dressed slaw.

Dukkah-Baked Basa

with roast root veg, hummus slaw & balsamic glaze

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Balsamic Glaze
Basa Fillet
Carrot
Dukkah Spice
Fresh Parsley
Green Leaves
Hummus
Lemon
Shredded Cabbage

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

ROAST THE ROOTS
Preheat the oven to 200°C. Place the halved baby potatoes and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
WHISK TOGETHER THE DRESSING
Place the hummus in a bowl. Combine with the juice of 1 lemon wedge, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside.
SPICY BAKED BASA
When the roast veggies have 5 minutes remaining, pat the basa fillet dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the dukkah spice. Bake in the oven for 4-5 minutes until cooked through.
CREAMY, DREAMY SLAW
Place the shredded green leaves, the shredded cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony hummus dressing and season to taste.
TIME TO DINE
Plate up the hummus slaw next to the roast carrots and baby potatoes, and top with the fragrant basa. Drizzle with the balsamic glaze, sprinkle over the remaining chopped parsley, and garnish with the lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!

Baby Potatoes - 200g
Carrot - 120g
Hummus - 50ml
Lemon - 1
Basa Fillet - 1
Dukkah Spice - 15ml
Green Leaves - 20g
Shredded Cabbage - 75g
Fresh Parsley - 3g
Balsamic Glaze - 10ml

Download the Recipe

Serves 2

ROAST THE ROOTS
Preheat the oven to 200°C. Place the halved baby potatoes and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
WHISK TOGETHER THE DRESSING
Place the hummus in a bowl. Combine with the juice of 2 lemon wedges, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside.
SPICY BAKED BASA
When the roast veggies have 5 minutes remaining, pat the basa fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the dukkah spice. Bake in the oven for 5-6 minutes until cooked through.
CREAMY, DREAMY SLAW
Place the shredded green leaves, the shredded cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony hummus dressing and season to taste.
TIME TO DINE
Plate up the hummus slaw next to the roast carrots and baby potatoes, and top with the fragrant basa. Drizzle with the balsamic glaze, sprinkle over the remaining chopped parsley, and garnish with the lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!

Baby Potatoes - 400g
Carrot - 240g
Hummus - 100ml
Lemon - 1
Basa Fillet - 2
Dukkah Spice - 30ml
Green Leaves - 40g
Shredded Cabbage - 150g
Fresh Parsley - 5g
Balsamic Glaze - 20ml

Download the Recipe

Serves 3

ROAST THE ROOTS
Preheat the oven to 200°C. Place the halved baby potatoes and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
WHISK TOGETHER THE DRESSING
Place the hummus in a bowl. Combine with the juice of 2 lemon wedges, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside.
SPICY BAKED BASA
When the roast veggies have 5 minutes remaining, pat the basa fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the dukkah spice. Bake in the oven for 5-6 minutes until cooked through.
CREAMY, DREAMY SLAW
Place the shredded green leaves, the shredded cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony hummus dressing and season to taste.
TIME TO DINE
Plate up the hummus slaw next to the roast carrots and baby potatoes, and top with the fragrant basa. Drizzle with the balsamic glaze, sprinkle over the remaining chopped parsley, and garnish with the lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!

Baby Potatoes - 400g
Carrot - 240g
Hummus - 100ml
Lemon - 1
Basa Fillet - 2
Dukkah Spice - 30ml
Green Leaves - 40g
Shredded Cabbage - 150g
Fresh Parsley - 5g
Balsamic Glaze - 20ml

Download the Recipe

Serves 4

ROAST THE ROOTS
Preheat the oven to 200°C. Place the halved baby potatoes and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
WHISK TOGETHER THE DRESSING
Place the hummus in a bowl. Combine with the juice of 4 lemon wedges, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside.
SPICY BAKED BASA
When the roast veggies have 10 minutes remaining, pat the basa fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the dukkah spice. Bake in the oven for 7-8 minutes until cooked through.
CREAMY, DREAMY SLAW
Place the shredded green leaves, the shredded cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony hummus dressing and season to taste.
TIME TO DINE
Plate up the hummus slaw next to the roast carrots and baby potatoes, and top with the fragrant basa. Drizzle with the balsamic glaze, sprinkle over the remaining chopped parsley, and garnish with the lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!