Basil & Feta-crumbed Basa

Name: Basil & Feta-crumbed Basa
Prep time: 10 min
Total time: 20 min
Yield: 4 servings
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

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

4.6

42 reviews

Hands on Time: 10 - 25 minutes

Overall Time: 20 - 30 minutes

Download the Recipe for 2

Ingredients:

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.

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.

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.

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.

Download the Recipe

Frequently Asked Questions

What is the preparation time for Basil & Feta-crumbed Basa?

The preparation time for Basil & Feta-crumbed Basa with quinoa, Kalamata olives & flaked almonds is between 10 and 25 minutes.

What is the total time required to make Basil & Feta-crumbed Basa with quinoa, Kalamata olives & flaked almonds?

The total time required to make Basil & Feta-crumbed Basa with quinoa, Kalamata olives & flaked almonds is between 20 and 30 minutes.

How many servings does Basil & Feta-crumbed Basa provide?

4 servings

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

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

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.