French cooking is all about simple flavours at their finest and this dish is no exception – golden pan-fried basa served with crispy roast baby potatoes and slathered in a classic meunière sauce of capers, lemon, white wine, and parsley. Bon appétit!
Basa À La Meunière
Basa À La Meunière
with roasted baby potatoes, broccoli & almonds
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Almonds
- Baby Potatoes
- Basa Fillet
- Basa Fillets
- Cake Flour
- Capers
- Fresh Parsley
- Lemon
- Lemons
- Long Stem Broccoli
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
GOLDEN ‘TATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and season. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
TOASTY ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
CHARRED BROCCOLI
Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli with some seasoning for 6-7 minutes until lightly charred. Add a splash of water, cover with a lid, and simmer for 1-2 minutes until slightly softened. Remove from the pan on completion.
PREP STEP
Pat the basa fillet dry with some paper towel. Place the flour and some seasoning in a shallow dish. Gently press the basa into the flour until coated, shaking off any excess.
FRY & MEUNIÈRE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion. Keeping the pan on the heat, add the white wine and another drizzle of oil or a knob of butter. Leave to simmer until reduced by half. Remove the pan from the heat and stir in another drizzle of oil or a knob of butter (optional), a squeeze of lemon juice, the chopped parsley and the chopped capers.
FANTASTIC CHEF
Plate up the basa and pour over the meunière sauce. Side with the roasted potatoes and charred broccoli. Sprinkle over the chopped almonds and serve with any remaining lemon wedges. Bon appétit, Chef!
Baby Potatoes - 250g
Almonds - 15g
Long Stem Broccoli - 100g
Cake Flour - 20ml
White Wine - 30ml
Lemon - 1
Fresh Parsley - 4g
Capers - 5g
Basa Fillet - 1
GOLDEN ‘TATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and season. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
TOASTY ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
CHARRED BROCCOLI
Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli with some seasoning for 6-7 minutes until lightly charred. Add a splash of water, cover with a lid, and simmer for 1-2 minutes until slightly softened. Remove from the pan on completion.
PREP STEP
Pat the basa fillet dry with some paper towel. Place the flour and some seasoning in a shallow dish. Gently press the basa into the flour until coated, shaking off any excess.
FRY & MEUNIÈRE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion. Keeping the pan on the heat, add the white wine and another drizzle of oil or a knob of butter. Leave to simmer until reduced by half. Remove the pan from the heat and stir in another drizzle of oil or a knob of butter (optional), a squeeze of lemon juice, the chopped parsley and the chopped capers.
FANTASTIC CHEF
Plate up the basa and pour over the meunière sauce. Side with the roasted potatoes and charred broccoli. Sprinkle over the chopped almonds and serve with any remaining lemon wedges. Bon appétit, Chef!
Baby Potatoes - 500g
Almonds - 30g
Long Stem Broccoli - 200g
Cake Flour - 40ml
White Wine - 60ml
Lemon - 1
Fresh Parsley - 8g
Capers - 10g
Basa Fillets - 2
GOLDEN ‘TATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and season. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
TOASTY ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
CHARRED BROCCOLI
Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli with some seasoning for 6-7 minutes until lightly charred. Add a splash of water, cover with a lid, and simmer for 1-2 minutes until slightly softened. Remove from the pan on completion.
PREP STEP
Pat the basa fillet dry with some paper towel. Place the flour and some seasoning in a shallow dish. Gently press the basa into the flour until coated, shaking off any excess.
FRY & MEUNIÈRE
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion. Keeping the pan on the heat, add the white wine and another drizzle of oil or a knob of butter. Leave to simmer until reduced by half. Remove the pan from the heat and stir in another drizzle of oil or a knob of butter (optional), a squeeze of lemon juice, the chopped parsley and the chopped capers.
FANTASTIC CHEF
Plate up the basa and pour over the meunière sauce. Side with the roasted potatoes and charred broccoli. Sprinkle over the chopped almonds and serve with any remaining lemon wedges. Bon appétit, Chef!
Baby Potatoes - 750g
Almonds - 45g
Long Stem Broccoli - 300g
Cake Flour - 60ml
White Wine - 90ml
Lemons - 2
Fresh Parsley - 12g
Capers - 15g
Basa Fillets - 3
GOLDEN ‘TATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and season. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
TOASTY ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
CHARRED BROCCOLI
Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli with some seasoning for 6-7 minutes until lightly charred. Add a splash of water, cover with a lid, and simmer for 1-2 minutes until slightly softened. Remove from the pan on completion.
PREP STEP
Pat the basa fillet dry with some paper towel. Place the flour and some seasoning in a shallow dish. Gently press the basa into the flour until coated, shaking off any excess.
FRY & MEUNIÈRE
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion. Keeping the pan on the heat, add the white wine and another drizzle of oil or a knob of butter. Leave to simmer until reduced by half. Remove the pan from the heat and stir in another drizzle of oil or a knob of butter (optional), a squeeze of lemon juice, the chopped parsley and the chopped capers.
FANTASTIC CHEF
Plate up the basa and pour over the meunière sauce. Side with the roasted potatoes and charred broccoli. Sprinkle over the chopped almonds and serve with any remaining lemon wedges. Bon appétit, Chef!
Baby Potatoes - 1kg
Almonds - 60g
Long Stem Broccoli - 400g
Cake Flour - 80ml
White Wine - 120ml
Lemons - 2
Fresh Parsley - 15g
Capers - 20g
Basa Fillets - 4
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