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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Basa À La Meunière?
The preparation time for Basa À La Meunière with roasted baby potatoes, broccoli & almonds is between 10 and 25 minutes.
What is the total time required to make Basa À La Meunière with roasted baby potatoes, broccoli & almonds?
The total time required to make Basa À La Meunière with roasted baby potatoes, broccoli & almonds is between 30 and 45 minutes.
How many servings does Basa À La Meunière provide?
4 servings
What are the main ingredients in Basa À La Meunière?
Almonds, Baby Potatoes, Basa Fillet, Basa Fillets, Cake Flour, Capers, Fresh Parsley, Lemon, Lemons, Long Stem Broccoli, White Wine
What is the nutritional information of Basa À La Meunière?
Calories: 554, Carbs: 59 grams, Fat: grams, Protein: 45.4 grams, Sugar: 7.2 grams, Salt: 323 grams
How do I prepare Basa À La Meunière?
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! 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.
What should be prepared from my kitchen to make Basa À La Meunière?
Almonds, Baby Potatoes, Basa Fillet, Basa Fillets, Cake Flour, Capers, Fresh Parsley, Lemon, Lemons, Long Stem Broccoli, White Wine
How many calories does Basa À La Meunière have?
554 calories
How much fat content does Basa À La Meunière have?
grams
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