What are the main ingredients in BAKED LEMON & GARLIC BASA?

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

What is the nutritional information of BAKED LEMON & GARLIC BASA?

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

How do I prepare BAKED LEMON & GARLIC BASA?

FRESH STUFF: Just before serving, toss the rinsed green leaves and radish slices with some lemon juice, a drizzle of oil, and seasoning to taste. BASTING: Halve the zested lemon. Slice off 2 circles of lemon for the basa and cut the rest into wedges. To make the basting, combine the chopped dill, grated garlic, Seafood Rub, and 1 tbsp of oil. Add some lemon juice from the wedges and lemon zest to taste. Season and mix until smooth. ROAST POTATOES & BRUSSELS: Preheat the oven to 200°C. Spread out the halved baby potatoes and halved brussels sprouts on a roasting tray. Coat in oil, the balsamic vinegar, and seasoning. Roast in the hot oven for 30-35 minutes until soft and caramelised, shifting halfway. SUPPERTIME: Dish up the balsamic-roasted potatoes and brussels sprouts alongside the fish parcels. Open them up and sprinkle the remaining chopped dill over the fish. Serve the fresh salad on the side and garnish with the toasted pistachios. Now dig in, Chef! PISTACHE WITH PANACHE: Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion, and set aside to cool. Roughly chop when cool enough to handle. GET BAKED: Pat the basa fillets dry with some paper towel. Cut 2 pieces of tinfoil, large enough to wrap around a whole fillet. Place a fillet in the centre of a piece of foil. Smear with the basting and top with a circle of lemon. Repeat with each fillet. Tightly wrap up the tinfoil parcels, sealing in the fish. Place on a baking tray and bake in the oven for 12-15 minutes until soft and flakey. BEFORE YOU GET GOING: Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!

What should be prepared from my kitchen to make BAKED LEMON & GARLIC BASA?

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

BAKED LEMON & GARLIC BASA

Lemon and garlic are Basa’s best friends. Wrap them up together in foil, bake in the oven, and they’re at their flavour best. Served with nutritious, caramelised roast veg and pistachio-packed salad.

BAKED LEMON & GARLIC BASA

with balsamic-roasted baby potatoes & brussels sprouts

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Balsamic Vinegar
Basa Fillet
Basa Fillets
Brussels Sprouts
Fresh Dill
Garlic Clove
Garlic Cloves
Green Leaves
Lemon
Lemons
NOMU Seafood Rub
Pistachio Nuts
Radish

From your kitchen:

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

Serves 1

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST POTATOES & BRUSSELS
Preheat the oven to 200°C. Spread out the halved baby potatoes and halved brussels sprouts on a roasting tray. Coat in oil, the balsamic vinegar, and seasoning. Roast in the hot oven for 30-35 minutes until soft and caramelised, shifting halfway.
PISTACHE WITH PANACHE
Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion, and set aside to cool. Roughly chop when cool enough to handle.
BASTING
Halve the zested lemon and set aside one half for another meal. Slice off 1 circle of lemon for the basa and cut the rest into wedges. To make the basting, combine the chopped dill, grated garlic, Seafood Rub, and 1 tsp of oil. Add some lemon juice from the wedges and lemon zest to taste. Season and mix until smooth.
GET BAKED
Pat the basa fillet dry with some paper towel. Cut a piece of tinfoil, large enough to wrap around the whole fillet. Place the fillet in the centre of the foil. Smear with the basting and top with the circle of lemon. Tightly wrap up the tinfoil parcel, sealing in the fish. Place on a baking tray and bake in the oven for 12-15 minutes until soft and flakey.
FRESH STUFF
Just before serving, toss the rinsed green leaves and radish slices with some lemon juice, a drizzle of oil, and seasoning to taste.
SUPPERTIME
Dish up the balsamic-roasted potatoes and brussels sprouts alongside the fish parcel. Open it up and sprinkle the remaining chopped dill over the fish. Serve the fresh salad on the side and garnish with the toasted pistachios. Now dig in, Chef!

Baby Potatoes - 200g
Brussels Sprouts - 150g
Balsamic Vinegar - 20ml
Pistachio Nuts - 10g
Lemon - 1
Basa Fillet - 1
Fresh Dill - 3g
Garlic Clove - 1
NOMU Seafood Rub - 7.5ml
Radish - 20g
Green Leaves - 20g

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST POTATOES & BRUSSELS
Preheat the oven to 200°C. Spread out the halved baby potatoes and halved brussels sprouts on a roasting tray. Coat in oil, the balsamic vinegar, and seasoning. Roast in the hot oven for 30-35 minutes until soft and caramelised, shifting halfway.
PISTACHE WITH PANACHE
Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion, and set aside to cool. Roughly chop when cool enough to handle.
BASTING
Halve the zested lemon. Slice off 2 circles of lemon for the basa and cut the rest into wedges. To make the basting, combine the chopped dill, grated garlic, Seafood Rub, and 1 tbsp of oil. Add some lemon juice from the wedges and lemon zest to taste. Season and mix until smooth.
GET BAKED
Pat the basa fillets dry with some paper towel. Cut 2 pieces of tinfoil, large enough to wrap around a whole fillet. Place a fillet in the centre of a piece of foil. Smear with the basting and top with a circle of lemon. Repeat with each fillet. Tightly wrap up the tinfoil parcels, sealing in the fish. Place on a baking tray and bake in the oven for 12-15 minutes until soft and flakey.
FRESH STUFF
Just before serving, toss the rinsed green leaves and radish slices with some lemon juice, a drizzle of oil, and seasoning to taste.
SUPPERTIME
Dish up the balsamic-roasted potatoes and brussels sprouts alongside the fish parcels. Open them up and sprinkle the remaining chopped dill over the fish. Serve the fresh salad on the side and garnish with the toasted pistachios. Now dig in, Chef!

Baby Potatoes - 400g
Brussels Sprouts - 300g
Balsamic Vinegar - 40ml
Pistachio Nuts - 20g
Lemon - 1
Basa Fillets - 2
Fresh Dill - 5g
Garlic Cloves - 2
NOMU Seafood Rub - 15ml
Radish - 40g
Green Leaves - 40g

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST POTATOES & BRUSSELS
Preheat the oven to 200°C. Spread out the halved baby potatoes and halved brussels sprouts on a roasting tray. Coat in oil, the balsamic vinegar, and seasoning. Roast in the hot oven for 30-35 minutes until soft and caramelised, shifting halfway.
PISTACHE WITH PANACHE
Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion, and set aside to cool. Roughly chop when cool enough to handle.
BASTING
Halve the zested lemon. Slice off 2 circles of lemon for the basa and cut the rest into wedges. To make the basting, combine the chopped dill, grated garlic, Seafood Rub, and 1 tbsp of oil. Add some lemon juice from the wedges and lemon zest to taste. Season and mix until smooth.
GET BAKED
Pat the basa fillets dry with some paper towel. Cut 2 pieces of tinfoil, large enough to wrap around a whole fillet. Place a fillet in the centre of a piece of foil. Smear with the basting and top with a circle of lemon. Repeat with each fillet. Tightly wrap up the tinfoil parcels, sealing in the fish. Place on a baking tray and bake in the oven for 12-15 minutes until soft and flakey.
FRESH STUFF
Just before serving, toss the rinsed green leaves and radish slices with some lemon juice, a drizzle of oil, and seasoning to taste.
SUPPERTIME
Dish up the balsamic-roasted potatoes and brussels sprouts alongside the fish parcels. Open them up and sprinkle the remaining chopped dill over the fish. Serve the fresh salad on the side and garnish with the toasted pistachios. Now dig in, Chef!

Baby Potatoes - 400g
Brussels Sprouts - 300g
Balsamic Vinegar - 40ml
Pistachio Nuts - 20g
Lemon - 1
Basa Fillets - 2
Fresh Dill - 5g
Garlic Cloves - 2
NOMU Seafood Rub - 15ml
Radish - 40g
Green Leaves - 40g

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST POTATOES & BRUSSELS
Preheat the oven to 200°C. Spread out the halved baby potatoes and halved brussels sprouts on a roasting tray. Coat in oil, the balsamic vinegar, and seasoning. Roast in the hot oven for 35-40 minutes until soft and caramelised, shifting halfway.
PISTACHE WITH PANACHE
Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion, and set aside to cool. Roughly chop when cool enough to handle.
BASTING
Halve the zested lemons. Slice off 4 circles of lemon for the basa and cut the rest into wedges. To make the basting, combine the chopped dill, grated garlic, Seafood Rub, and 2 tbsp of oil. Add some lemon juice from the wedges and lemon zest to taste. Season and mix until smooth.
GET BAKED
Pat the basa fillets dry with some paper towel. Cut 4 pieces of tinfoil, large enough to wrap around a whole fillet. Place a fillet in the centre of a piece of foil. Smear with the basting and top with a circle of lemon. Repeat with each fillet. Tightly wrap up the tinfoil parcels, sealing in the fish. Place on a baking tray and bake in the oven for 12-15 minutes until soft and flakey.
FRESH STUFF
Just before serving, toss the rinsed green leaves and radish slices with some lemon juice, a drizzle of oil, and seasoning to taste.
SUPPERTIME
Dish up the balsamic-roasted potatoes and brussels sprouts alongside the fish parcels. Open them up and sprinkle the remaining chopped dill over the fish. Serve the fresh salad on the side and garnish with the toasted pistachios. Now dig in, Chef!