Flakey basa served en papillote style with baby tomatoes and creamy feta. A loaded couscous salad is dotted with charred baby marrow and pomegranate gems to complete this divine dish! Zingy, sweet & salty; the perfect balance of flavour!
Basa en Papillote
Basa en Papillote
with couscous & pomegranate gems
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Baby Marrow
- Baby Tomatoes
- Basa Fillet
- Basa Fillets
- Danish-style Feta
- Dressing
- Lemon
- Pomegranate Gems
- Pumpkin Seeds
- Salad Leaves
- Wholewheat Couscous
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil/Baking Paper
- Paper Towel
GETTING READY
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with a fork and season to taste.
EN PAPILOTTE
Pat the basa fillet dry with paper towel and lightly season. Place the fillet in the centre of a piece of tinfoil or baking paper (large enough to wrap around the whole fillet). Top the fillet with a few quartered baby tomatoes, some of the drained feta, a drizzle of oil, and seasoning. Tightly close the tinfoil or baking paper over the fillet, sealing it in. Place on a baking tray and cook in the hot oven for 7-8 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature and open the tinfoil or baking paper so the fillet is exposed to the grill. On completion, the fillet should be cooked through and golden.
LOADED COUSCOUS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the baby marrow chunks and fry for 3-5 minutes until starting to char, shifting occasionally. Remove on completion and add to the bowl with the cooked couscous along with the dressing, a drizzle of oil, seasoning, and any remaining baby tomatoes and feta. Toss until fully combined.
SUPPER SERVICE
Make a bed of the rinsed salad leaves and top with the loaded couscous. Sprinkle over the pomegranate gems and the pumpkin seeds. Serve the basa en papilotte in the baking paper or tinfoil. Serve with a lemon wedge to squeeze over. Divine, Chef!
Wholewheat Couscous - 75ml
Basa Fillet - 1
Baby Tomatoes - 80g
Danish-style Feta - 20g
Baby Marrow - 100g
Dressing - 25ml
Salad Leaves - 20g
Pomegranate Gems - 20g
Pumpkin Seeds - 10g
Lemon - 1
GETTING READY
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with a fork and season to taste.
EN PAPILOTTE
Pat the basa fillets dry with paper towel and lightly season. Place each fillet in the centre of a piece of tinfoil or baking paper (large enough to wrap around each fillet). Top each fillet with a few quartered baby tomatoes, some of the drained feta, a drizzle of oil, and seasoning. Tightly close the tinfoil or baking paper over each fillet, sealing it in. Place on a baking tray and cook in the hot oven for 7-8 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature and open the tinfoil or baking paper so the fillets are exposed to the grill. On completion, the fillets should be cooked through and golden.
LOADED COUSCOUS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the baby marrow chunks and fry for 3-5 minutes until starting to char, shifting occasionally. Remove on completion and add to the bowl with the cooked couscous along with the dressing, a drizzle of oil, seasoning and any remaining baby tomatoes and feta. Toss until fully combined.
SUPPER SERVICE
Make a bed of the rinsed salad leaves and top with the loaded couscous. Sprinkle over the pomegranate gems and the pumpkin seeds. Serve the basa en papilotte in the baking paper or tinfoil. Serve with a lemon wedge to squeeze over. Divine, Chef!
Wholewheat Couscous - 150ml
Basa Fillets - 2
Baby Tomatoes - 160g
Danish-style Feta - 40g
Baby Marrow - 200g
Dressing - 50ml
Salad Leaves - 40g
Pomegranate Gems - 40g
Pumpkin Seeds - 20g
Lemon - 1
GETTING READY
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with a fork and season to taste.
EN PAPILOTTE
Pat the basa fillets dry with paper towel and lightly season. Place each fillet in the centre of a piece of tinfoil or baking paper (large enough to wrap around each fillet). Top each fillet with a few quartered baby tomatoes, some of the drained feta, a drizzle of oil, and seasoning. Tightly close the tinfoil or baking paper over each fillet, sealing it in. Place on a baking tray and cook in the hot oven for 7-8 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature and open the tinfoil or baking paper so the fillets are exposed to the grill. On completion, the fillets should be cooked through and golden.
LOADED COUSCOUS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the baby marrow chunks and fry for 3-5 minutes until starting to char, shifting occasionally. You may have to do this step batches. Remove on completion and add to the bowl with the cooked couscous along with the dressing, a drizzle of oil, seasoning and any remaining baby tomatoes and feta. Toss until fully combined.
SUPPER SERVICE
Make a bed of the rinsed salad leaves and top with the loaded couscous. Sprinkle over the pomegranate gems and the pumpkin seeds. Serve the basa en papilotte in the baking paper or tinfoil. Serve with a lemon wedge to squeeze over. Divine, Chef!
Wholewheat Couscous - 225ml
Basa Fillets - 3
Baby Tomatoes - 240g
Danish-style Feta - 60g
Baby Marrow - 300g
Dressing - 75ml
Salad Leaves - 60g
Pomegranate Gems - 60g
Pumpkin Seeds - 30g
Lemon - 1
GETTING READY
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with a fork and season to taste.
EN PAPILOTTE
Pat the basa fillets dry with paper towel and lightly season. Place each fillet in the centre of a piece of tinfoil or baking paper (large enough to wrap around each fillet). Top each fillet with a few quartered baby tomatoes, some of the drained feta, a drizzle of oil, and seasoning. Tightly close the tinfoil or baking paper over each fillet, sealing it in. Place on a baking tray and cook in the hot oven for 7-8 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature and open the tinfoil or baking paper so the fillets are exposed to the grill. On completion, the fillets should be cooked through and golden.
LOADED COUSCOUS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the baby marrow chunks and fry for 3-5 minutes until starting to char, shifting occasionally. You may have to do this step batches. Remove on completion and add to the bowl with the cooked couscous along with the dressing, a drizzle of oil, seasoning and any remaining baby tomatoes and feta. Toss until fully combined.
SUPPER SERVICE
Make a bed of the rinsed salad leaves and top with the loaded couscous. Sprinkle over the pomegranate gems and the pumpkin seeds. Serve the basa en papilotte in the baking paper or tinfoil. Serve with a lemon wedge to squeeze over. Divine, Chef!
Wholewheat Couscous - 300ml
Basa Fillets - 4
Baby Tomatoes - 320g
Danish-style Feta - 80g
Baby Marrow - 400g
Dressing - 100ml
Salad Leaves - 80g
Pomegranate Gems - 80g
Pumpkin Seeds - 40g
Lemon - 1
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