Bangin’ Basa On Mediterranean Stew

Comforting and nutritious beautifully browned basa fillets nestle in a warm Mediterranean olive and bean mixture for an elegant, speedy meal. Served with stock-infused millet and fresh steamed kale, sprinkled with sunflower seeds and, oh so fresh oregano!

Bangin’ Basa On Mediterranean Stew

with olives, fluffy millet & succulent kale

4.6

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Bangin’ Basa On Mediterranean Stew
  1. MED-STEW

    Preheat the oven to 200°C. On a roasting tray, place the sliced Onions, halved tomatoes, ⅓ of the chopped oregano, the drained Cannellini Beans, the olives, ½ of the Provençal rub and 50ml of water. Roast in the hot oven for 25-30 minutes. Place the shredded Kale in a bowl with a drizzle of oil, Lemon zest, the juice from 1 lemon wedges and seasoning. Using your hands, gently massage until softened and coated in oil. Set aside.

  2. Millet & Kale

    Place a pot over a medium heat. When hot, toast the Millet for 1-3 minutes, shifting occasionally. Pour in 150ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and add in the massaged Kale and allow to steam – off the heat and covered with the lid. Toss through a drizzle of oil. Set aside to keep warm until serving.

  3. SUNNY SEEDS

    Place the Sunflower Seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.

  4. SIZZLING BASA

    Pat the basa dry with some paper towel and coat in oil and the remaining rub and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden.

  5. WARM THE SOUL!

    Plate up the fluffy Kale-laced Millet topped with the warm Mediterranean stew and the aromatic basa alongside it. Sprinkle over the Sunflower Seeds, remaining oregano and serve with a Lemon wedge. Happy feasting chef!

  1. MED-STEW

    Preheat the oven to 200°C. On a roasting tray, place the sliced Onions, halved tomatoes, ⅓ of the chopped oregano, the drained Cannellini Beans, the olives, ½ of the Provençal rub and 75ml of water. Roast in the hot oven for 25-30 minutes. Place the shredded Kale in a bowl with a drizzle of oil, Lemon zest, the juice from 1 lemon wedges and seasoning. Using your hands, gently massage until softened and coated in oil. Set aside.

  2. Millet & Kale

    Place a pot over a medium heat. When hot, toast the Millet for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and add in the massaged Kale and allow to steam – off the heat and covered with the lid. Toss through a drizzle of oil. Set aside to keep warm until serving.

  3. SUNNY SEEDS

    Place the Sunflower Seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.

  4. SIZZLING BASA

    Pat the basa dry with some paper towel and coat in oil and the remaining rub and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden.

  5. WARM THE SOUL!

    Plate up the fluffy Kale-laced Millet topped with the warm Mediterranean stew and the aromatic basa alongside it. Sprinkle over the Sunflower Seeds, remaining oregano and serve with a Lemon wedge. Happy feasting chef!

  1. MED-STEW

    Preheat the oven to 200°C. On a large roasting tray, place the sliced Onions, halved tomatoes, ⅓ of the chopped oregano, the drained Cannellini Beans, the olives, ½ of the Provençal rub and 100ml of water. Roast in the hot oven for 35-40 minutes. Place the shredded Kale in a bowl with a drizzle of oil, Lemon zest, the juice from 2 lemon wedges and seasoning. Using your hands, gently massage until softened and coated in oil. Set aside.

  2. Millet & Kale

    Place a large pot over a medium heat. When hot, toast the Millet for 2-4 minutes, shifting occasionally. Pour in 450ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and add in the massaged Kale and allow to steam – off the heat and covered with the lid. Toss through a drizzle of oil. Set aside to keep warm until serving.

  3. SUNNY SEEDS

    Place the Sunflower Seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.

  4. SIZZLING BASA

    Pat the basa dry with some paper towel and coat in oil and the remaining rub and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden.

  5. WARM THE SOUL!

    Plate up the fluffy Kale-laced Millet topped with the warm Mediterranean stew and the aromatic basa alongside it. Sprinkle over the Sunflower Seeds, remaining oregano and serve with a Lemon wedge. Happy feasting chef!

  1. MED-STEW

    Preheat the oven to 200°C. On a large roasting tray, place the sliced Onions, halved tomatoes, ⅓ of the chopped oregano, the drained Cannellini Beans, the olives, ½ of the Provençal rub and 125ml of water. Roast in the hot oven for 35-40 minutes. Place the shredded Kale in a bowl with a drizzle of oil, Lemon zest, the juice from 2 lemon wedges and seasoning. Using your hands, gently massage until softened and coated in oil. Set aside.

  2. Millet & Kale

    Place a large pot over a medium heat. When hot, toast the Millet for 2-4 minutes, shifting occasionally. Pour in 600ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and add in the massaged Kale and allow to steam – off the heat and covered with the lid. Toss through a drizzle of oil. Set aside to keep warm until serving.

  3. SUNNY SEEDS

    Place the Sunflower Seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.

  4. SIZZLING BASA

    Pat the basa dry with some paper towel and coat in oil and the remaining rub and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden.

  5. WARM THE SOUL!

    Plate up the fluffy Kale-laced Millet topped with the warm Mediterranean stew and the aromatic basa alongside it. Sprinkle over the Sunflower Seeds, remaining oregano and serve with a Lemon wedge. Happy feasting chef!

Frequently Asked Questions

What is the preparation time for Bangin’ Basa On Mediterranean Stew?

The preparation time for Bangin’ Basa On Mediterranean Stew with olives, fluffy millet & succulent kale is between 20 and 35 minutes.

What is the total time required to make Bangin’ Basa On Mediterranean Stew with olives, fluffy millet & succulent kale?

The total time required to make Bangin’ Basa On Mediterranean Stew with olives, fluffy millet & succulent kale is between 35 and 50 minutes.

How many servings does Bangin’ Basa On Mediterranean Stew provide?

4 servings

What are the main ingredients in Bangin’ Basa On Mediterranean Stew?

Baby Tomatoes, Basa Fillet, Basa Fillets, Cannellini Beans, Chicken, Chicken Stock, Fresh Oregano, Kale, Lemon, Lemons, Millet, NOMU Provençal Rub, Onion, Onions, Pitted Green Olives, Sunflower Seeds

What is the nutritional information of Bangin’ Basa On Mediterranean Stew?

Calories: 709, Carbs: 91 grams, Fat: grams, Protein: 50.9 grams, Sugar: 8 grams, Salt: 1275 grams

How do I prepare Bangin’ Basa On Mediterranean Stew?

SUNNY SEEDS: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. WARM THE SOUL!: Plate up the fluffy kale-laced millet topped with the warm Mediterranean stew and the aromatic basa alongside it. Sprinkle over the sunflower seeds, remaining oregano and serve with a lemon wedge. Happy feasting chef! MILLET & KALE: Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and add in the massaged kale and allow to steam – off the heat and covered with the lid. Toss through a drizzle of oil. Set aside to keep warm until serving. SIZZLING BASA: Pat the basa dry with some paper towel and coat in oil and the remaining rub and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. MED-STEW: Preheat the oven to 200°C. On a roasting tray, place the sliced onions, halved tomatoes, ⅓ of the chopped oregano, the drained cannellini beans, the olives, ½ of the Provençal rub and 75ml of water. Roast in the hot oven for 25-30 minutes. Place the shredded kale in a bowl with a drizzle of oil, lemon zest, the juice from 1 lemon wedges and seasoning. Using your hands, gently massage until softened and coated in oil. Set aside.

What should be prepared from my kitchen to make Bangin’ Basa On Mediterranean Stew?

Baby Tomatoes, Basa Fillet, Basa Fillets, Cannellini Beans, Chicken, Chicken Stock, Fresh Oregano, Kale, Lemon, Lemons, Millet, NOMU Provençal Rub, Onion, Onions, Pitted Green Olives, Sunflower Seeds

How many calories does Bangin’ Basa On Mediterranean Stew have?

709 calories

How much fat content does Bangin’ Basa On Mediterranean Stew have?

grams

Woolies Products in this dish

Photo of Lemongrass 15 g

Lemongrass 15 G

Photo of Kale Min 300 g

Kale Min 300 G

Photo of LemonGold® Seedless Lemons 3 pk

Lemongold® Seedless Lemons 3 Pk

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Chopped Kale 180 g

Chopped Kale 180 G

Photo of Skinless Chicken Drumsticks & Thighs Avg 800 g

Skinless Chicken Drumsticks & Thighs Avg 800 G

Photo of Seedless LemonGold® Lemons 850 g

Seedless Lemongold® Lemons 850 G

Photo of Fresh Lemongrass 30 g

Fresh Lemongrass 30 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Lemon Verbena 10 g

Lemon Verbena 10 G

Photo of Morgenster Lemon Enhanced Extra Virgin Olive Oil 500 ml

Morgenster Lemon Enhanced Extra Virgin Olive Oil 500 Ml

Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Bulk Lemons 1.5 kg

Bulk Lemons 1.5 Kg

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Basa Fillets Avg 300 g

Basa Fillets Avg 300 G

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Cannellini Beans in Brine 400 g

Cannellini Beans In Brine 400 G

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

Photo of Free Range Skinless Chicken Mini Breast Fillets 400 g

Free Range Skinless Chicken Mini Breast Fillets 400 G

Photo of Free Range Skinless Chicken Breast Avg 430 g

Free Range Skinless Chicken Breast Avg 430 G

Photo of Avocado Lemon Flavoured Oil 250 ml

Avocado Lemon Flavoured Oil 250 Ml

Photo of Organic Lemons 700 g

Organic Lemons 700 G

Photo of Sunflower Seeds 250 g

Sunflower Seeds 250 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

Photo of Crushed Garlic, Ginger, Chilli & Lemongrass 70 g

Crushed Garlic, Ginger, Chilli & Lemongrass 70 G

Views: 798