A fresh, summery dinner of quinoa salad with blistered baby tomatoes, charred baby marrow, lashings of basil pesto, and nuggets of sun-dried tomato. Sprinkled with fresh basil and crowned with a herby, lemony basa fillet.
Italian-Style Basa
Italian-Style Basa
with Pesto Princess basil pesto, sun-dried tomatoes & red quinoa
Hands on Time: 25 - 35 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Baby Marrow
- Baby Tomatoes
- Basa Fillet
- Fresh Basil
- Green Leaves
- Lemon
- NOMU Italian Rub
- Pesto Princess Basil Pesto
- Red Quinoa
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RED, RED QUINOA!
Rinse the quinoa, place in a pot, and submerge in 200ml of salted water. Place over a medium-high heat, cover with a lid, and bring to a simmer. Cook for 15-20 minutes until tender, with the tails popping out. If starting to dry out, add more water in small increments.
CHAR THE BABY MARROW
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 5-6 minutes until cooked through and charred. Remove from the pan on completion and place in a salad bowl.
MORE BABY VEG!
Return the pan to the heat with another drizzle of oil if necessary. When hot, fry the rinsed baby tomatoes for 3-4 minutes until blistered but still firm, shifting occasionally. Place in the bowl of baby marrow on completion, cover to keep warm, and set side for step 4.
ITALIAN-SPICED BASA
When the quinoa has finished simmering, drain if necessary and return to the pot. Cover with a lid and set aside to stand off the heat for 5 minutes. Pat the basa dry with paper towel and coat in the Italian Rub and some seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
TOSS IT TOGETHER
Add the cooked quinoa to the bowl of veggies. Toss through the basil pesto, the chopped sun-dried tomatoes, and the reserved sun-dried tomato oil. Squeeze in the juice of 1 lemon wedge, season to taste, and toss to combine. Toss the rinsed green leaves with a drizzle of oil and some seasoning.
SERVE UP THOSE ITALIAN-INSPIRED FLAVOURS!
Make a bed of pesto quinoa salad and top with the fragrant basa. Sprinkle over the sliced basil and some lemon zest to taste. Serve with the dressed leaves and a lemon wedge on the side. What bliss!
Red Quinoa - 75ml
Baby Marrow - 150g
Baby Tomatoes - 80g
Basa Fillet - 1
NOMU Italian Rub - 5ml
Pesto Princess Basil Pesto - 30ml
Sun-Dried Tomatoes - 25g
Lemon - 1
Green Leaves - 20g
Fresh Basil - 4g
RED, RED QUINOA!
Rinse the quinoa, place in a pot, and submerge in 400ml of salted water. Place over a medium-high heat, cover with a lid, and bring to a simmer. Cook for 15-20 minutes until tender, with the tails popping out. If starting to dry out, add more water in small increments.
CHAR THE BABY MARROW
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 6-7 minutes until cooked through and charred. Remove from the pan on completion and place in a salad bowl.
MORE BABY VEG!
Return the pan to the heat with another drizzle of oil if necessary. When hot, fry the rinsed baby tomatoes for 4-5 minutes until blistered but still firm, shifting occasionally. Place in the bowl of baby marrow on completion, cover to keep warm, and set side for step 4.
ITALIAN-SPICED BASA
When the quinoa has finished simmering, drain if necessary and return to the pot. Cover with a lid and set aside to stand off the heat for 5 minutes. Pat the basa dry with paper towel and coat in the Italian Rub and some seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
TOSS IT TOGETHER
Add the cooked quinoa to the bowl of veggies. Toss through the basil pesto, the chopped sun-dried tomatoes, and the reserved sun-dried tomato oil. Squeeze in the juice of 2 lemon wedges, season to taste, and toss to combine. Toss the rinsed green leaves with a drizzle of oil and some seasoning.
SERVE UP THOSE ITALIAN-INSPIRED FLAVOURS!
Make a bed of pesto quinoa salad and top with the fragrant basa. Sprinkle over the sliced basil and some lemon zest to taste. Serve with the dressed leaves and a lemon wedge on the side. What bliss!
Red Quinoa - 150ml
Baby Marrow - 300g
Baby Tomatoes - 160g
Basa Fillet - 2
NOMU Italian Rub - 10ml
Pesto Princess Basil Pesto - 60ml
Sun-Dried Tomatoes - 50g
Lemon - 1
Green Leaves - 40g
Fresh Basil - 8g
RED, RED QUINOA!
Rinse the quinoa, place in a pot, and submerge in 400ml of salted water. Place over a medium-high heat, cover with a lid, and bring to a simmer. Cook for 15-20 minutes until tender, with the tails popping out. If starting to dry out, add more water in small increments.
CHAR THE BABY MARROW
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 6-7 minutes until cooked through and charred. Remove from the pan on completion and place in a salad bowl.
MORE BABY VEG!
Return the pan to the heat with another drizzle of oil if necessary. When hot, fry the rinsed baby tomatoes for 4-5 minutes until blistered but still firm, shifting occasionally. Place in the bowl of baby marrow on completion, cover to keep warm, and set side for step 4.
ITALIAN-SPICED BASA
When the quinoa has finished simmering, drain if necessary and return to the pot. Cover with a lid and set aside to stand off the heat for 5 minutes. Pat the basa dry with paper towel and coat in the Italian Rub and some seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
TOSS IT TOGETHER
Add the cooked quinoa to the bowl of veggies. Toss through the basil pesto, the chopped sun-dried tomatoes, and the reserved sun-dried tomato oil. Squeeze in the juice of 2 lemon wedges, season to taste, and toss to combine. Toss the rinsed green leaves with a drizzle of oil and some seasoning.
SERVE UP THOSE ITALIAN-INSPIRED FLAVOURS!
Make a bed of pesto quinoa salad and top with the fragrant basa. Sprinkle over the sliced basil and some lemon zest to taste. Serve with the dressed leaves and a lemon wedge on the side. What bliss!
Red Quinoa - 150ml
Baby Marrow - 300g
Baby Tomatoes - 160g
Basa Fillet - 2
NOMU Italian Rub - 10ml
Pesto Princess Basil Pesto - 60ml
Sun-Dried Tomatoes - 50g
Lemon - 1
Green Leaves - 40g
Fresh Basil - 8g
RED, RED QUINOA!
Rinse the quinoa, place in a pot, and submerge in 800ml of salted water. Place over a medium-high heat, cover with a lid, and bring to a simmer. Cook for 15-20 minutes until tender, with the tails popping out. If starting to dry out, add more water in small increments.
CHAR THE BABY MARROW
Place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 7-9 minutes until cooked through and charred. Remove from the pan on completion and place in a large salad bowl.
MORE BABY VEG!
Return the pan to the heat with another drizzle of oil if necessary. When hot, fry the rinsed baby tomatoes for 5-7 minutes until blistered but still firm, shifting occasionally. Place in the bowl of baby marrow on completion, cover to keep warm, and set side for step 4.
ITALIAN-SPICED BASA
When the quinoa has finished simmering, drain if necessary and return to the pot. Cover with a lid and set aside to stand off the heat for 5 minutes. Pat the basa dry with paper towel and coat in the Italian Rub and some seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. You may need to do this step in batches. Remove from the pan on completion.
TOSS IT TOGETHER
Add the cooked quinoa to the bowl of veggies. Toss through the basil pesto, the chopped sun-dried tomatoes, and the reserved sun-dried tomato oil. Squeeze in the juice of 4 lemon wedges, season to taste, and toss to combine. Toss the rinsed green leaves with a drizzle of oil and some seasoning.
SERVE UP THOSE ITALIAN-INSPIRED FLAVOURS!
Make a bed of pesto quinoa salad and top with the fragrant basa. Sprinkle over the sliced basil and some lemon zest to taste. Serve with the dressed leaves and a lemon wedge on the side. What bliss!
Red Quinoa - 300ml
Baby Marrow - 600g
Baby Tomatoes - 320g
Basa Fillet - 4
NOMU Italian Rub - 20ml
Pesto Princess Basil Pesto - 120ml
Sun-Dried Tomatoes - 100g
Lemon - 2
Green Leaves - 80g
Fresh Basil - 15g
Woolies Products in this dish
