An easy take on fine dining. Beautiful basa fillet on a bed of roasted carrots with cumin & chilli yoghurt, sprinkled with fresh mint and spring onion for a bite!
Flakey Basa & Baby Carrots
Flakey Basa & Baby Carrots
with a creamy cumin yoghurt, spring onion & fresh mint
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Carrots
- Basa Fillet
- Basa Fillets
- Butternut
- Cumin Seeds
- Fresh Chilli
- Fresh Chillies
- Fresh Mint
- Lemon
- Lemons
- Low Fat Plain Yoghurt
- NOMU Seafood Rub
- Salad Leaves
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Pestle & Mortar (optional)
LET’S RAISE A ROAST
Preheat the oven to 200°C. Place the butternut half moons and halved baby carrots on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until softened and starting to caramelise, shifting halfway.
YOU CUMIN WITH?
Place a pan over a medium-high heat. Add the cumin seeds and toast for 1-2 minutes, until fragrant, shifting occasionally. Remove from the pan on completion. Once cooled slightly, place on a chopping board and using the back of a knife, gently crush the toasted cumin seeds until powdered. Alternatively, use a pestle and mortar if you have one.
YAY FOR YOGHURT
In a bowl, add the yoghurt, the sliced chilli (to taste), the lemon zest (to taste), a squeeze of lemon juice, ½ the sliced mint, a drizzle of olive oil, seasoning and the crushed cumin seeds (to taste). Mix until fully combined.
IT’S O-FISH-AL
Pat the basa dry with some paper towel and coat in the seafood rub and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion.
LET’S PLATE, CHEF!
Plate up your beautiful basa. Dollop on the cumin yoghurt. Side with the roast veg and rinsed salad leaves. Sprinkle over the sliced spring onion and the remaining mint. Serve with a lemon wedge. Stunning, Chef!
Butternut - 250g
Baby Carrots - 100g
Cumin Seeds - 5ml
Low Fat Plain Yoghurt - 50ml
Fresh Chilli - 1
Lemon - 1
Fresh Mint - 4g
Basa Fillet - 1
NOMU Seafood Rub - 10ml
Salad Leaves - 20g
Spring Onion - 1
LET’S RAISE A ROAST
Preheat the oven to 200°C. Place the butternut half moons and halved baby carrots on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until softened and starting to caramelise, shifting halfway.
YOU CUMIN WITH?
Place a pan over a medium-high heat. Add the cumin seeds and toast for 1-2 minutes, until fragrant, shifting occasionally. Remove from the pan on completion. Once cooled slightly, place on a chopping board and using the back of a knife, gently crush the toasted cumin seeds until powdered. Alternatively, use a pestle and mortar if you have one.
YAY FOR YOGHURT
In a bowl, add the yoghurt, the sliced chilli (to taste), the lemon zest (to taste), a squeeze of lemon juice, ½ the sliced mint, a drizzle of olive oil, seasoning and the crushed cumin seeds (to taste). Mix until fully combined.
IT’S O-FISH-AL
Pat the basa dry with some paper towel and coat in the seafood rub and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion.
LET’S PLATE, CHEF!
Plate up your beautiful basa. Dollop on the cumin yoghurt. Side with the roast veg and rinsed salad leaves. Sprinkle over the sliced spring onion and the remaining mint. Serve with a lemon wedge. Stunning, Chef!
Butternut - 500g
Baby Carrots - 200g
Cumin Seeds - 10ml
Low Fat Plain Yoghurt - 100ml
Fresh Chilli - 1
Lemon - 1
Fresh Mint - 8g
Basa Fillets - 2
NOMU Seafood Rub - 20ml
Salad Leaves - 40g
Spring Onions - 2
LET’S RAISE A ROAST
Preheat the oven to 200°C. Place the butternut half moons and halved baby carrots on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 35-40 minutes until softened and starting to caramelise, shifting halfway.
YOU CUMIN WITH?
Place a pan over a medium-high heat. Add the cumin seeds and toast for 1-2 minutes, until fragrant, shifting occasionally. Remove from the pan on completion. Once cooled slightly, place on a chopping board and using the back of a knife, gently crush the toasted cumin seeds until powdered. Alternatively, use a pestle and mortar if you have one.
YAY FOR YOGHURT
In a bowl, add the yoghurt, the sliced chilli (to taste), the lemon zest (to taste), a squeeze of lemon juice, ½ the sliced mint, a drizzle of olive oil, seasoning and the crushed cumin seeds (to taste). Mix until fully combined.
IT’S O-FISH-AL
Pat the basa dry with some paper towel and coat in the seafood rub and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. You may need to do this step in batches. Remove from the pan on completion.
LET’S PLATE, CHEF!
Plate up your beautiful basa. Dollop on the cumin yoghurt. Side with the roast veg and rinsed salad leaves. Sprinkle over the sliced spring onion and the remaining mint. Serve with a lemon wedge. Stunning, Chef!
Butternut - 750g
Baby Carrots - 300g
Cumin Seeds - 15ml
Low Fat Plain Yoghurt - 150ml
Fresh Chillies - 2
Lemons - 2
Fresh Mint - 12g
Basa Fillets - 3
NOMU Seafood Rub - 30ml
Salad Leaves - 60g
Spring Onions - 3
LET’S RAISE A ROAST
Preheat the oven to 200°C. Place the butternut half moons and halved baby carrots on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 35-40 minutes until softened and starting to caramelise, shifting halfway.
YOU CUMIN WITH?
Place a pan over a medium-high heat. Add the cumin seeds and toast for 1-2 minutes, until fragrant, shifting occasionally. Remove from the pan on completion. Once cooled slightly, place on a chopping board and using the back of a knife, gently crush the toasted cumin seeds until powdered. Alternatively, use a pestle and mortar if you have one.
YAY FOR YOGHURT
In a bowl, add the yoghurt, the sliced chilli (to taste), the lemon zest (to taste), a squeeze of lemon juice, ½ the sliced mint, a drizzle of olive oil, seasoning and the crushed cumin seeds (to taste). Mix until fully combined.
IT’S O-FISH-AL
Pat the basa dry with some paper towel and coat in the seafood rub and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. You may need to do this step in batches. Remove from the pan on completion.
LET’S PLATE, CHEF!
Plate up your beautiful basa. Dollop on the cumin yoghurt. Side with the roast veg and rinsed salad leaves. Sprinkle over the sliced spring onion and the remaining mint. Serve with a lemon wedge. Stunning, Chef!
Butternut - 1kg
Baby Carrots - 400g
Cumin Seeds - 20ml
Low Fat Plain Yoghurt - 200ml
Fresh Chillies - 2
Lemons - 2
Fresh Mint - 15g
Basa Fillets - 4
NOMU Seafood Rub - 40ml
Salad Leaves - 80g
Spring Onions - 4
Woolies Products in this dish
