eCook Meal
BASA EN PAPILLOTE
with fresh lemon, garlic, leeks & a side of savoury vegetable rice
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R286.89
for 4 servings · R71.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Basa Fillets needs 4Basa Fillets Avg 300 g R87.00 · whole pack (size can't be divided)R87.00
-
Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
-
Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Baby Spinach needs 80 gBaby Spinach 400 g 400 g at R49.99 · 20% of packR10.00
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
Leeks needs 800 gSweet Potato and Leek Soup 400 g 400 g at R37.99 · 2.0× packsR75.98
-
Piquanté Peppers needs 100 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 25% of packR14.75
Not in the Woolies basket — source these elsewhere:
- Green Bell Pepper
- NOMU Seafood Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for BASA EN PAPILLOTE?
The preparation time for BASA EN PAPILLOTE with fresh lemon, garlic, leeks & a side of savoury vegetable rice is between 15 and 25 minutes.
What is the total time required to make BASA EN PAPILLOTE with fresh lemon, garlic, leeks & a side of savoury vegetable rice?
The total time required to make BASA EN PAPILLOTE with fresh lemon, garlic, leeks & a side of savoury vegetable rice is between 35 and 45 minutes.
How many servings does BASA EN PAPILLOTE provide?
4 servings
What are the main ingredients in BASA EN PAPILLOTE?
Baby Spinach, Basa Fillet, Brown Basmati Rice, Garlic, Green Bell Pepper, Leek, Lemon, NOMU Seafood Rub, Parsley, Piquanté Peppers, Pumpkin Seeds
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?
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! 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. 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. 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.
What should be prepared from my kitchen to make BASA EN PAPILLOTE?
Baby Spinach, Basa Fillet, Brown Basmati Rice, Garlic, Green Bell Pepper, Leek, Lemon, NOMU Seafood Rub, Parsley, Piquanté Peppers, Pumpkin Seeds
How many calories does BASA EN PAPILLOTE have?
calories
How much fat content does BASA EN PAPILLOTE have?
grams