What are the main ingredients in BASA EN PAPILLOTE?

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

What is the nutritional information of BASA EN PAPILLOTE?

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

How do I prepare BASA EN PAPILLOTE?

‘EN PAPILLOTE’: Pat the basa fillets dry with some paper towel and lightly season. Place a fillet in the centre of a piece of tinfoil (large enough to wrap around the whole fillet). Smear with the basting, top with a lemon circle, and evenly scatter over some chopped leeks. Repeat with the other fillet. Tightly close the tinfoil over the fish, sealing it in. Place on a baking tray and cook in the hot oven for 12-15 minutes until soft and flakey. A SENSORY DELIGHT!: Plate a delicious pile of veggie-loaded rice alongside the basa en papillote. Keep the parcels closed until starting your meal so the tantalising aroma can be inhaled. Scatter the toasted pumpkin seeds over the rice. Serve the lemon zest and remaining chopped parsley on the side to sprinkle over. Et voilà! PUMPKIN SEEDS: Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they pop and turn brown. Remove from the pan and set aside to cool. BASA BASTING & LEEK PREP: Halve the zested lemon. Slice 2 circles of lemon for the basa parcels and cut the rest into wedges. Place the Seafood Rub in a bowl with half of the chopped parsley and half of the grated garlic. Add in 1 tbsp of oil or butter and the juice of 2 lemon wedges. Mix until smooth, season to taste, and set aside. Trim the base of the leeks. Cut in half lengthways and rinse thoroughly. Finely chop a quarter of the leeks for the basa parcels. Finely slice the remaining three-quarters and set aside. COOK THE RICE: Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 400ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary. SAVOURY RICE: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and diced green pepper for 4-5 minutes until soft. Add a knob of butter (optional) and stir through the remaining grated garlic, the chopped piquanté peppers, the rinsed baby spinach, and the cooked rice. Toss for 2 minutes until the spinach has wilted. Season to taste and remove from the heat on completion.

What should be prepared from my kitchen to make BASA EN PAPILLOTE?

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

BASA EN PAPILLOTE

Name: BASA EN PAPILLOTE
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tinfoil; Paper Towel; Butter (optional)

It tastes as classy as it sounds. This basa fillet is cooked ‘en papillote’: baked in a tinfoil pouch with parsley, leeks, lemon, garlic, and a seafood rub. Open it just before tucking in to release the fragrant steam and get your appetite going!

BASA EN PAPILLOTE

with fresh lemon, garlic, leeks & a side of savoury vegetable rice

Hands on Time: 15 - 25 minutes

Overall Time: 35 - 45 minutes

Ingredients:

Baby Spinach
Basa Fillet
Basa Fillets
Brown Basmati Rice
Fresh Parsley
Garlic Clove
Green Bell Pepper
Leeks
Lemon
NOMU Seafood Rub
Piquanté Peppers
Pumpkin Seeds

From your kitchen:

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

Serves 1

COOK THE RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 200ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they pop and turn brown. Remove from the pan and set aside to cool.
BASA BASTING & LEEK PREP
Halve the zested lemon. You'll only be using the zested half, so set the other half aside for another meal. Slice 1 circle of lemon for the basa parcel and cut the rest into wedges. Place the Seafood Rub in a bowl with half of the chopped parsley and half of the grated garlic. Add in 1 tsp of oil or butter and the juice of 1 lemon wedge. Mix until smooth, season to taste, and set aside. Trim the base of the leek. Cut in half lengthways and rinse thoroughly. Finely chop a quarter of the leek for the basa parcel. Finely slice the remaining three-quarters and set aside.
‘EN PAPILLOTE’
Pat the basa fillet dry with some paper towel and lightly season. Place the fillet in the centre of a piece of tinfoil (large enough to wrap around the whole fillet). Smear with the basting, top with the lemon circle, and evenly scatter over the chopped leeks. Tightly close the tinfoil over the fish, sealing it in. Place on a baking tray and cook in the hot oven for 12-15 minutes until soft and flakey.
SAVOURY RICE
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and diced green pepper for 4-5 minutes until soft. Add a knob of butter (optional) and stir through the remaining grated garlic, the chopped piquanté peppers, the rinsed baby spinach, and the cooked rice. Toss for 2 minutes until the spinach has wilted. Season to taste and remove from the heat on completion.
A SENSORY DELIGHT!
Plate up a pile of veggie-loaded rice alongside the basa en papillote. Keep the parcel closed until starting your meal so its tantalising aroma can be inhaled. Scatter the toasted pumpkin seeds over the rice. Serve the lemon zest and remaining chopped parsley on the side to sprinkle over. Et voilà!

Brown Basmati Rice - 75ml
Pumpkin Seeds - 10g
Lemon - 1
Fresh Parsley - 3g
Garlic Clove - 1
NOMU Seafood Rub - 10ml
Basa Fillet - 1
Leeks - 200g
Green Bell Pepper - 1
Piquanté Peppers - 25g
Baby Spinach - 20g

Download the Recipe

Serves 2

COOK THE RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 400ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary.
PUMPKIN SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they pop and turn brown. Remove from the pan and set aside to cool.
BASA BASTING & LEEK PREP
Halve the zested lemon. Slice 2 circles of lemon for the basa parcels and cut the rest into wedges. Place the Seafood Rub in a bowl with half of the chopped parsley and half of the grated garlic. Add in 1 tbsp of oil or butter and the juice of 2 lemon wedges. Mix until smooth, season to taste, and set aside. Trim the base of the leeks. Cut in half lengthways and rinse thoroughly. Finely chop a quarter of the leeks for the basa parcels. Finely slice the remaining three-quarters and set aside.
‘EN PAPILLOTE’
Pat the basa fillets dry with some paper towel and lightly season. Place a fillet in the centre of a piece of tinfoil (large enough to wrap around the whole fillet). Smear with the basting, top with a lemon circle, and evenly scatter over some chopped leeks. Repeat with the other fillet. Tightly close the tinfoil over the fish, sealing it in. Place on a baking tray and cook in the hot oven for 12-15 minutes until soft and flakey.
SAVOURY RICE
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and diced green pepper for 4-5 minutes until soft. Add a knob of butter (optional) and stir through the remaining grated garlic, the chopped piquanté peppers, the rinsed baby spinach, and the cooked rice. Toss for 2 minutes until the spinach has wilted. Season to taste and remove from the heat on completion.
A SENSORY DELIGHT!
Plate a delicious pile of veggie-loaded rice alongside the basa en papillote. Keep the parcels closed until starting your meal so the tantalising aroma can be inhaled. Scatter the toasted pumpkin seeds over the rice. Serve the lemon zest and remaining chopped parsley on the side to sprinkle over. Et voilà!

Brown Basmati Rice - 150ml
Pumpkin Seeds - 20g
Lemon - 1
Fresh Parsley - 5g
Garlic Clove - 2
NOMU Seafood Rub - 20ml
Basa Fillets - 2
Leeks - 400g
Green Bell Pepper - 1
Piquanté Peppers - 50g
Baby Spinach - 40g

Download the Recipe

Serves 3

COOK THE RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 400ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary.
PUMPKIN SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they pop and turn brown. Remove from the pan and set aside to cool.
BASA BASTING & LEEK PREP
Halve the zested lemon. Slice 2 circles of lemon for the basa parcels and cut the rest into wedges. Place the Seafood Rub in a bowl with half of the chopped parsley and half of the grated garlic. Add in 1 tbsp of oil or butter and the juice of 2 lemon wedges. Mix until smooth, season to taste, and set aside. Trim the base of the leeks. Cut in half lengthways and rinse thoroughly. Finely chop a quarter of the leeks for the basa parcels. Finely slice the remaining three-quarters and set aside.
‘EN PAPILLOTE’
Pat the basa fillets dry with some paper towel and lightly season. Place a fillet in the centre of a piece of tinfoil (large enough to wrap around the whole fillet). Smear with the basting, top with a lemon circle, and evenly scatter over some chopped leeks. Repeat with the other fillet. Tightly close the tinfoil over the fish, sealing it in. Place on a baking tray and cook in the hot oven for 12-15 minutes until soft and flakey.
SAVOURY RICE
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and diced green pepper for 4-5 minutes until soft. Add a knob of butter (optional) and stir through the remaining grated garlic, the chopped piquanté peppers, the rinsed baby spinach, and the cooked rice. Toss for 2 minutes until the spinach has wilted. Season to taste and remove from the heat on completion.
A SENSORY DELIGHT!
Plate a delicious pile of veggie-loaded rice alongside the basa en papillote. Keep the parcels closed until starting your meal so the tantalising aroma can be inhaled. Scatter the toasted pumpkin seeds over the rice. Serve the lemon zest and remaining chopped parsley on the side to sprinkle over. Et voilà!

Brown Basmati Rice - 150ml
Pumpkin Seeds - 20g
Lemon - 1
Fresh Parsley - 5g
Garlic Clove - 2
NOMU Seafood Rub - 20ml
Basa Fillets - 2
Leeks - 400g
Green Bell Pepper - 1
Piquanté Peppers - 50g
Baby Spinach - 40g

Download the Recipe

Serves 4

COOK THE RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary.
PUMPKIN SEEDS
Place a large, deep pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they pop and turn brown. Remove from the pan and set aside to cool.
BASA BASTING & LEEK PREP
Halve the zested lemons. Slice 4 circles of lemon for the basa parcels and cut the rest into wedges. Place the Seafood Rub in a bowl with half of the chopped parsley and half of the grated garlic. Add in 2 tbsp of oil or butter and the juice of 4 lemon wedges. Mix until smooth, season to taste, and set aside. Trim the base of the leeks. Cut in half lengthways and rinse thoroughly. Finely chop a quarter of the leeks for the basa parcels. Finely slice the remaining three-quarters and set aside.
‘EN PAPILLOTE’
Pat the basa fillets dry with some paper towel and lightly season. Place a fillet in the centre of a piece of tinfoil (large enough to wrap around the whole fillet). Smear with the basting, top with a lemon circle, and evenly scatter over some chopped leeks. Repeat with each fillet. Tightly close the tinfoil over the fish, sealing it in. Place on a baking tray and cook in the hot oven for 12-15 minutes until soft and flakey.
SAVOURY RICE
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and diced green pepper for 6-8 minutes until soft. Add a knob of butter (optional) and stir through the remaining grated garlic, the chopped piquanté peppers, the rinsed baby spinach, and the cooked rice. Toss for 2 minutes until the spinach has wilted. Season to taste and remove from the heat on completion.
A SENSORY DELIGHT!
Plate a delicious pile of veggie-loaded rice alongside the basa en papillote. Keep the parcels closed until starting your meal so the tantalising aroma can be inhaled. Scatter the toasted pumpkin seeds over the rice. Serve the lemon zest and remaining chopped parsley on the side to sprinkle over. Et voilà!