Dukkah-Baked Basa

Dukkah is a Middle Eastern condiment made from herbs, spices, and ground nuts. Its crunchy texture and rich flavour elevates any dish! This dukkah-crusted basa comes with roast carrots and baby potatoes and hummus-dressed slaw.

Dukkah-Baked Basa

with roast root veg, hummus slaw & balsamic glaze

4.5

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Dukkah-Baked Basa
  1. ROAST THE ROOTS

    Preheat the oven to 200°C. Place the halved Baby Potatoes and Carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.

  2. WHISK TOGETHER THE DRESSING

    Place the Hummus in a bowl. Combine with the juice of 1 Lemon wedge, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside.

  3. SPICY BAKED BASA

    When the roast veggies have 5 minutes remaining, pat the Basa Fillet dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the Dukkah Spice. Bake in the oven for 4-5 minutes until cooked through.

  4. CREAMY, DREAMY SLAW

    Place the shredded Green Leaves, the Shredded Cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony Hummus dressing and season to taste.

  5. TIME TO DINE

    Plate up the Hummus slaw next to the roast carrots and Baby Potatoes, and top with the fragrant basa. Drizzle with the Balsamic Glaze, sprinkle over the remaining chopped parsley, and garnish with the Lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!

  1. ROAST THE ROOTS

    Preheat the oven to 200°C. Place the halved Baby Potatoes and Carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.

  2. WHISK TOGETHER THE DRESSING

    Place the Hummus in a bowl. Combine with the juice of 2 Lemon wedges, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside.

  3. SPICY BAKED BASA

    When the roast veggies have 5 minutes remaining, pat the basa fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the Dukkah Spice. Bake in the oven for 5-6 minutes until cooked through.

  4. CREAMY, DREAMY SLAW

    Place the shredded Green Leaves, the Shredded Cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony Hummus dressing and season to taste.

  5. TIME TO DINE

    Plate up the Hummus slaw next to the roast carrots and Baby Potatoes, and top with the fragrant basa. Drizzle with the Balsamic Glaze, sprinkle over the remaining chopped parsley, and garnish with the Lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!

  1. ROAST THE ROOTS

    Preheat the oven to 200°C. Place the halved Baby Potatoes and Carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.

  2. WHISK TOGETHER THE DRESSING

    Place the Hummus in a bowl. Combine with the juice of 2 Lemon wedges, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside.

  3. SPICY BAKED BASA

    When the roast veggies have 5 minutes remaining, pat the basa fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the Dukkah Spice. Bake in the oven for 5-6 minutes until cooked through.

  4. CREAMY, DREAMY SLAW

    Place the shredded Green Leaves, the Shredded Cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony Hummus dressing and season to taste.

  5. TIME TO DINE

    Plate up the Hummus slaw next to the roast carrots and Baby Potatoes, and top with the fragrant basa. Drizzle with the Balsamic Glaze, sprinkle over the remaining chopped parsley, and garnish with the Lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!

  1. ROAST THE ROOTS

    Preheat the oven to 200°C. Place the halved Baby Potatoes and Carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.

  2. WHISK TOGETHER THE DRESSING

    Place the Hummus in a bowl. Combine with the juice of 4 Lemon wedges, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside.

  3. SPICY BAKED BASA

    When the roast veggies have 10 minutes remaining, pat the basa fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the Dukkah Spice. Bake in the oven for 7-8 minutes until cooked through.

  4. CREAMY, DREAMY SLAW

    Place the shredded Green Leaves, the Shredded Cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony Hummus dressing and season to taste.

  5. TIME TO DINE

    Plate up the Hummus slaw next to the roast carrots and Baby Potatoes, and top with the fragrant basa. Drizzle with the Balsamic Glaze, sprinkle over the remaining chopped parsley, and garnish with the Lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!

Frequently Asked Questions

What is the preparation time for Dukkah-Baked Basa?

The preparation time for Dukkah-Baked Basa with roast root veg, hummus slaw & balsamic glaze is between 15 and 30 minutes.

What is the total time required to make Dukkah-Baked Basa with roast root veg, hummus slaw & balsamic glaze?

The total time required to make Dukkah-Baked Basa with roast root veg, hummus slaw & balsamic glaze is between 40 and 50 minutes.

How many servings does Dukkah-Baked Basa provide?

4 servings

What are the main ingredients in Dukkah-Baked Basa?

Baby Potatoes, Balsamic Glaze, Basa Fillet, Carrot, Dukkah Spice, Fresh Parsley, Green Leaves, Hummus, Lemon, Shredded Cabbage

What is the nutritional information of Dukkah-Baked Basa?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Dukkah-Baked Basa?

CREAMY, DREAMY SLAW: Place the shredded green leaves, the shredded cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony hummus dressing and season to taste. ROAST THE ROOTS: Preheat the oven to 200°C. Place the halved baby potatoes and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. WHISK TOGETHER THE DRESSING: Place the hummus in a bowl. Combine with the juice of 2 lemon wedges, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside. SPICY BAKED BASA: When the roast veggies have 5 minutes remaining, pat the basa fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the dukkah spice. Bake in the oven for 5-6 minutes until cooked through. TIME TO DINE: Plate up the hummus slaw next to the roast carrots and baby potatoes, and top with the fragrant basa. Drizzle with the balsamic glaze, sprinkle over the remaining chopped parsley, and garnish with the lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!

What should be prepared from my kitchen to make Dukkah-Baked Basa?

Baby Potatoes, Balsamic Glaze, Basa Fillet, Carrot, Dukkah Spice, Fresh Parsley, Green Leaves, Hummus, Lemon, Shredded Cabbage

How many calories does Dukkah-Baked Basa have?

calories

How much fat content does Dukkah-Baked Basa have?

grams

Woolies Products in this dish

Photo of Lemongrass 15 g

Lemongrass 15 G

Photo of LemonGold® Seedless Lemons 3 pk

Lemongold® Seedless Lemons 3 Pk

Photo of Fresh Lemongrass 30 g

Fresh Lemongrass 30 G

Photo of Seedless LemonGold® Lemons 850 g

Seedless Lemongold® Lemons 850 G

Photo of Lemon Verbena 10 g

Lemon Verbena 10 G

Photo of Morgenster Lemon Enhanced Extra Virgin Olive Oil 500 ml

Morgenster Lemon Enhanced Extra Virgin Olive Oil 500 Ml

Photo of Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg

Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 Kg

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Bulk Lemons 1.5 kg

Bulk Lemons 1.5 Kg

Photo of Basa Fillets Avg 300 g

Basa Fillets Avg 300 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of Avocado Lemon Flavoured Oil 250 ml

Avocado Lemon Flavoured Oil 250 Ml

Photo of Organic Lemons 700 g

Organic Lemons 700 G

Photo of Carrot & Celery Fingers 200 g

Carrot & Celery Fingers 200 G

Photo of Medium Carrots 500 g

Medium Carrots 500 G

Photo of Cauliflower, Broccoli & Carrots 400 g

Cauliflower, Broccoli & Carrots 400 G

Photo of Carrot, Quinoa and Sesame Seed Cracker Cakes 80 g

Carrot, Quinoa And Sesame Seed Cracker Cakes 80 G

Photo of Crushed Garlic, Ginger, Chilli & Lemongrass 70 g

Crushed Garlic, Ginger, Chilli & Lemongrass 70 G

Views: 800