What are the main ingredients in Basil & Feta-crumbed Basa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Basil & Feta-crumbed Basa?

Calories: 753, Carbs: 77 grams, Fat: grams, Protein: 56.2 grams, Sugar: 10 grams, Salt: 1057 grams

How do I prepare Basil & Feta-crumbed Basa?

BAKE THE BASA: Pat the basa dry with a paper towel and place on a lightly greased baking tray. Season and coat in ½ the mustard. Top with the basil-almond crumb. Pop in the hot oven and bake for 7-8 minutes until the basa is cooked through and the crumb is crispy. QUINOA WHAT? YOU’RE RIGHT!: Preheat the oven to 200°C. Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes. MEDITERRANEAN CRUMB: In a bowl, combine the breadcrumbs, ½ the chopped basil, the flaked almonds, the paprika (to taste), and ½ the drained feta. Add oil in 5ml increments until the crumb is lightly coated in oil. ALMOST THERE…: Drain and halve the olives. Cut the cucumber and tomato into bite-sized chunks. In a salad bowl, combine the remaining mustard, the white wine vinegar, a sweetener of choice (to taste), a drizzle of oil, and some seasoning. Add the cucumber and tomato chunks, the remaining feta, the cooked quinoa, and the halved olives. Toss until fully combined. WHO'S THE BASA?: Plate up the crumbed basa and side with the loaded quinoa. Garnish with the remaining basil.

What should be prepared from my kitchen to make Basil & Feta-crumbed Basa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Basil & Feta-crumbed Basa

A scrumptious basil, feta and almond-crumbed basa fillet is baked until flaky and served with a loaded quinoa salad including tomato, olives, cucumber and feta. This dish is light, tasty and super quick to make!

Basil & Feta-crumbed Basa

with quinoa, Kalamata olives & flaked almonds

Hands on Time: 10 - 25 minutes

Overall Time: 20 - 30 minutes

Download the Recipe for 2

Ingredients:

Basa Fillet
Basa Fillets
Cucumber
Danish-style Feta
Dijon Mustard
Flaked Almonds
Fresh Basil
Ground Paprika
Panko Breadcrumbs
Pitted Kalamata Olives
Quinoa
Tomato
Tomatoes
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

QUINOA WHAT? YOU’RE RIGHT!
Preheat the oven to 200°C. Rinse the quinoa and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
MEDITERRANEAN CRUMB
In a bowl, combine the breadcrumbs, ½ the chopped basil, the flaked almonds, the paprika (to taste), and ½ the drained feta. Add oil in 5ml increments until the crumb is lightly coated in oil.
BAKE THE BASA
Pat the basa dry with a paper towel and place on a lightly greased baking tray. Season and coat in ½ the mustard. Top with the basil-almond crumb. Pop in the hot oven and bake for 7-8 minutes until the basa is cooked through and the crumb is crispy.
ALMOST THERE…
Drain and halve the olives. Cut the cucumber and tomato into bite-sized chunks. In a salad bowl, combine the remaining mustard, the white wine vinegar, a sweetener of choice (to taste), a drizzle of oil, and some seasoning. Add the cucumber and tomato chunks, the remaining feta, the cooked quinoa, and the halved olives. Toss until fully combined.
WHO'S THE BASA?
Plate up the crumbed basa and side with the loaded quinoa. Garnish with the remaining basil.

Quinoa - 75ml
Panko Breadcrumbs - 50ml
Fresh Basil - 4g
Flaked Almonds - 10g
Ground Paprika - 2,5ml
Danish-style Feta - 40g
Basa Fillet - 1
Dijon Mustard - 15ml
Pitted Kalamata Olives - 20g
Cucumber - 100g
Tomato - 1
White Wine Vinegar - 10ml

Download the Recipe

Serves 2

QUINOA WHAT? YOU’RE RIGHT!
Preheat the oven to 200°C. Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
MEDITERRANEAN CRUMB
In a bowl, combine the breadcrumbs, ½ the chopped basil, the flaked almonds, the paprika (to taste), and ½ the drained feta. Add oil in 5ml increments until the crumb is lightly coated in oil.
BAKE THE BASA
Pat the basa dry with a paper towel and place on a lightly greased baking tray. Season and coat in ½ the mustard. Top with the basil-almond crumb. Pop in the hot oven and bake for 7-8 minutes until the basa is cooked through and the crumb is crispy.
ALMOST THERE…
Drain and halve the olives. Cut the cucumber and tomato into bite-sized chunks. In a salad bowl, combine the remaining mustard, the white wine vinegar, a sweetener of choice (to taste), a drizzle of oil, and some seasoning. Add the cucumber and tomato chunks, the remaining feta, the cooked quinoa, and the halved olives. Toss until fully combined.
WHO'S THE BASA?
Plate up the crumbed basa and side with the loaded quinoa. Garnish with the remaining basil.

Quinoa - 150ml
Panko Breadcrumbs - 100ml
Fresh Basil - 8g
Flaked Almonds - 20g
Ground Paprika - 5ml
Danish-style Feta - 80g
Basa Fillets - 2
Dijon Mustard - 30ml
Pitted Kalamata Olives - 40g
Cucumber - 200g
Tomato - 1
White Wine Vinegar - 20ml

Download the Recipe

Serves 3

QUINOA WHAT? YOU’RE RIGHT!
Preheat the oven to 200°C. Rinse the quinoa and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
MEDITERRANEAN CRUMB
In a bowl, combine the breadcrumbs, ½ the chopped basil, the flaked almonds, the paprika (to taste), and ½ the drained feta. Add oil in 5ml increments until the crumb is lightly coated in oil.
BAKE THE BASA
Pat the basa dry with a paper towel and place on a lightly greased baking tray. Season and coat in ½ the mustard. Top with the basil-almond crumb. Pop in the hot oven and bake for 7-8 minutes until the basa is cooked through and the crumb is crispy.
ALMOST THERE…
Drain and halve the olives. Cut the cucumber and tomato into bite-sized chunks. In a salad bowl, combine the remaining mustard, the white wine vinegar, a sweetener of choice (to taste), a drizzle of oil, and some seasoning. Add the cucumber and tomato chunks, the remaining feta, the cooked quinoa, and the halved olives. Toss until fully combined.
WHO'S THE BASA?
Plate up the crumbed basa and side with the loaded quinoa. Garnish with the remaining basil.

Quinoa - 225ml
Panko Breadcrumbs - 150ml
Fresh Basil - 12g
Flaked Almonds - 30g
Ground Paprika - 7,5ml
Danish-style Feta - 120g
Basa Fillets - 3
Dijon Mustard - 45ml
Pitted Kalamata Olives - 60g
Cucumber - 300g
Tomatoes - 2
White Wine Vinegar - 30ml

Download the Recipe

Serves 4

QUINOA WHAT? YOU’RE RIGHT!
Preheat the oven to 200°C. Rinse the quinoa and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
MEDITERRANEAN CRUMB
In a bowl, combine the breadcrumbs, ½ the chopped basil, the flaked almonds, the paprika (to taste), and ½ the drained feta. Add oil in 5ml increments until the crumb is lightly coated in oil.
BAKE THE BASA
Pat the basa dry with a paper towel and place on a lightly greased baking tray. Season and coat in ½ the mustard. Top with the basil-almond crumb. Pop in the hot oven and bake for 7-8 minutes until the basa is cooked through and the crumb is crispy.
ALMOST THERE…
Drain and halve the olives. Cut the cucumber and tomato into bite-sized chunks. In a salad bowl, combine the remaining mustard, the white wine vinegar, a sweetener of choice (to taste), a drizzle of oil, and some seasoning. Add the cucumber and tomato chunks, the remaining feta, the cooked quinoa, and the halved olives. Toss until fully combined.
WHO'S THE BASA?
Plate up the crumbed basa and side with the loaded quinoa. Garnish with the remaining basil.