What are the main ingredients in Lemon & Garlic Baked Basa?

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

What is the nutritional information of Lemon & Garlic Baked Basa?

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

How do I prepare Lemon & Garlic Baked Basa?

READY, GET SET, ROAST!: Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes. Place the baby marrow chunks in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4. LEMONY BASTING: Halve the zested lemon and slice off 4 circles for the basa parcels. Cut the rest into wedges. Place the grated garlic, the Seafood Rub, and three-quarters of the chopped dill in a bowl. Mix with 2 tbsp of oil until combined. Add the juice of 2 lemon wedges and some lemon zest to taste. Mix well to combine and set aside. PREP THE BASA: Pat the basa dry with paper towel and season lightly. Place each fillet in the centre of a piece of tinfoil (large enough to wrap around the whole fillet). Smear with the basting and top with the lemon circles. Close up tightly to seal them in and place on a baking tray. YOU’RE HALFWAY THERE!: When the potatoes reach the halfway mark, remove from the oven and give a shift. Scatter over the dressed baby marrow and drizzle over the balsamic vinegar. Return to the oven for the remaining roasting time until the baby marrow is cooked through and the potatoes are crispy. Pop the fish in the oven and bake for 8-10 minutes until soft and flakey. SEEDS & SALAD STUFF: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Just before serving, toss the rinsed salad leaves and sliced radish with some lemon juice, a drizzle of oil, and seasoning. FRESH & FLAVOURFUL: Dish up the balsamic-roasted baby potatoes and marrow alongside the basa parcels. Open them up and sprinkle in the remaining chopped dill. Serve the fresh salad on the side with spinklings of toasted pumpkin seeds. Now dig in, Chef!

What should be prepared from my kitchen to make Lemon & Garlic Baked Basa?

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

Lemon & Garlic Baked Basa

Name: Lemon & Garlic Baked Basa
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Tinfoil

Lemon and garlic are basa’s best friends. Wrap them together in foil with some fresh dill, bake in the oven, and they’re at their flavour best! With pumpkin seed sprinkles and roast veggies caramelised in balsamic vinegar.

Lemon & Garlic Baked Basa

with a roast of balsamic-glazed baby marrow & baby potatoes

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Ingredients:

Baby Marrow
Baby Potatoes
Balsamic Vinegar
Basa Fillet
Fresh Dill
Garlic Clove
Lemon
NOMU Seafood Rub
Pumpkin Seeds
Radish
Salad Leaves

From your kitchen:

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

Serves 1

READY, GET SET, ROAST!
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes. Place the baby marrow chunks in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4.
LEMONY BASTING
Halve the partially zested lemon and set the unzested half aside for another meal. Slice off 2 circles for the basa parcel and cut the rest into wedges. Place the grated garlic, the Seafood Rub, and three-quarters of the chopped dill in a bowl. Mix with 1 tbsp of oil until combined. Add the juice of 1 lemon wedge and some lemon zest to taste. Mix well to combine and set aside.
PREP THE BASA
Pat the basa dry with paper towel and season lightly. Place in the centre of a piece of tinfoil (large enough to wrap around the whole fillet). Smear with the basting and top with the lemon circles. Close up tightly to seal it in and place on a baking tray.
YOU’RE HALFWAY THERE!
When the potatoes reach the halfway mark, remove from the oven and give a shift. Scatter over the dressed baby marrow and drizzle over the balsamic vinegar. Return to the oven for the remaining roasting time until the baby marrow is cooked through and the potatoes are crispy. Pop the fish in the oven and bake for 6-8 minutes until soft and flakey.
SEEDS & SALAD STUFF
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Just before serving, toss the rinsed salad leaves and sliced radish with some lemon juice, a drizzle of oil, and seasoning.
FRESH & FLAVOURFUL
Dish up the balsamic-roasted baby potatoes and marrow alongside the basa parcel. Open it up and sprinkle in the remaining chopped dill. Serve the fresh salad on the side with spinklings of toasted pumpkin seeds. Now dig in, Chef!

Baby Potatoes - 200g
Baby Marrow - 150g
Lemon - 1
Fresh Dill - 3g
Garlic Clove - 1
NOMU Seafood Rub - 7.5ml
Basa Fillet - 1
Balsamic Vinegar - 20ml
Pumpkin Seeds - 10g
Salad Leaves - 20g
Radish - 20g

Download the Recipe

Serves 2

READY, GET SET, ROAST!
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes. Place the baby marrow chunks in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4.
LEMONY BASTING
Halve the zested lemon and slice off 4 circles for the basa parcels. Cut the rest into wedges. Place the grated garlic, the Seafood Rub, and three-quarters of the chopped dill in a bowl. Mix with 2 tbsp of oil until combined. Add the juice of 2 lemon wedges and some lemon zest to taste. Mix well to combine and set aside.
PREP THE BASA
Pat the basa dry with paper towel and season lightly. Place each fillet in the centre of a piece of tinfoil (large enough to wrap around the whole fillet). Smear with the basting and top with the lemon circles. Close up tightly to seal them in and place on a baking tray.
YOU’RE HALFWAY THERE!
When the potatoes reach the halfway mark, remove from the oven and give a shift. Scatter over the dressed baby marrow and drizzle over the balsamic vinegar. Return to the oven for the remaining roasting time until the baby marrow is cooked through and the potatoes are crispy. Pop the fish in the oven and bake for 8-10 minutes until soft and flakey.
SEEDS & SALAD STUFF
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Just before serving, toss the rinsed salad leaves and sliced radish with some lemon juice, a drizzle of oil, and seasoning.
FRESH & FLAVOURFUL
Dish up the balsamic-roasted baby potatoes and marrow alongside the basa parcels. Open them up and sprinkle in the remaining chopped dill. Serve the fresh salad on the side with spinklings of toasted pumpkin seeds. Now dig in, Chef!

Baby Potatoes - 400g
Baby Marrow - 300g
Lemon - 1
Fresh Dill - 5g
Garlic Clove - 2
NOMU Seafood Rub - 15ml
Basa Fillet - 2
Balsamic Vinegar - 40ml
Pumpkin Seeds - 20g
Salad Leaves - 40g
Radish - 40g

Download the Recipe

Serves 3

READY, GET SET, ROAST!
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes. Place the baby marrow chunks in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4.
LEMONY BASTING
Halve the zested lemon and slice off 4 circles for the basa parcels. Cut the rest into wedges. Place the grated garlic, the Seafood Rub, and three-quarters of the chopped dill in a bowl. Mix with 2 tbsp of oil until combined. Add the juice of 2 lemon wedges and some lemon zest to taste. Mix well to combine and set aside.
PREP THE BASA
Pat the basa dry with paper towel and season lightly. Place each fillet in the centre of a piece of tinfoil (large enough to wrap around the whole fillet). Smear with the basting and top with the lemon circles. Close up tightly to seal them in and place on a baking tray.
YOU’RE HALFWAY THERE!
When the potatoes reach the halfway mark, remove from the oven and give a shift. Scatter over the dressed baby marrow and drizzle over the balsamic vinegar. Return to the oven for the remaining roasting time until the baby marrow is cooked through and the potatoes are crispy. Pop the fish in the oven and bake for 8-10 minutes until soft and flakey.
SEEDS & SALAD STUFF
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Just before serving, toss the rinsed salad leaves and sliced radish with some lemon juice, a drizzle of oil, and seasoning.
FRESH & FLAVOURFUL
Dish up the balsamic-roasted baby potatoes and marrow alongside the basa parcels. Open them up and sprinkle in the remaining chopped dill. Serve the fresh salad on the side with spinklings of toasted pumpkin seeds. Now dig in, Chef!

Baby Potatoes - 400g
Baby Marrow - 300g
Lemon - 1
Fresh Dill - 5g
Garlic Clove - 2
NOMU Seafood Rub - 15ml
Basa Fillet - 2
Balsamic Vinegar - 40ml
Pumpkin Seeds - 20g
Salad Leaves - 40g
Radish - 40g

Download the Recipe

Serves 4

READY, GET SET, ROAST!
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes. Place the baby marrow chunks in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4.
LEMONY BASTING
Halve the zested lemons and slice off 8 circles for the basa parcels. Cut the rest into wedges. Place the grated garlic, the Seafood Rub, and three-quarters of the chopped dill in a bowl. Mix with 4 tbsp of oil until combined. Add the juice of 4 lemon wedges and some lemon zest to taste. Mix well to combine and set aside.
PREP THE BASA
Pat the basa dry with paper towel and season lightly. Place each fillet in the centre of a piece of tinfoil (large enough to wrap around the whole fillet). Smear with the basting and top with the lemon circles. Close up tightly to seal them in and place on a baking tray.
YOU’RE HALFWAY THERE!
When the potatoes reach the halfway mark, remove from the oven and give a shift. Scatter over the dressed baby marrow and drizzle over the balsamic vinegar. Return to the oven for the remaining roasting time until the baby marrow is cooked through and the potatoes are crispy. Pop the fish in the oven and bake for 12-15 minutes until soft and flakey.
SEEDS & SALAD STUFF
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Just before serving, toss the rinsed salad leaves and sliced radish with some lemon juice, a drizzle of oil, and seasoning.
FRESH & FLAVOURFUL
Dish up the balsamic-roasted baby potatoes and marrow alongside the basa parcels. Open them up and sprinkle in the remaining chopped dill. Serve the fresh salad on the side with spinklings of toasted pumpkin seeds. Now dig in, Chef!