eCook Meal
Basil & Feta-crumbed Basa
with quinoa, Kalamata olives & flaked almonds
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!
Serving guide
Choose your portion size.
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 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 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 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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R247.35
for 4 servings · R61.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Flaked Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Basa Fillets needs 4Basa Fillets Avg 300 g R87.00 · whole pack (size can't be divided)R87.00
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Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
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Dijon Mustard needs 60 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Ground Paprika needs 10 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Almonds, Basa Fillet, Cucumber, Dijon Mustard, Feta, Fresh Basil, Panko Breadcrumb, Paprika, Pitted Kalamata Olives, Quinoa, Tomato, 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?
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. WHO'S THE BASA?: Plate up the crumbed basa and side with the loaded quinoa. Garnish with the remaining basil. 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.
What should be prepared from my kitchen to make Basil & Feta-crumbed Basa?
Almonds, Basa Fillet, Cucumber, Dijon Mustard, Feta, Fresh Basil, Panko Breadcrumb, Paprika, Pitted Kalamata Olives, Quinoa, Tomato, White Wine Vinegar
How many calories does Basil & Feta-crumbed Basa have?
753 calories
How much fat content does Basil & Feta-crumbed Basa have?
grams