What are the main ingredients in GREEK BASA?

Oil (cooking, olive or coconut), Salt & Pepper, Paper Towel, Water, Butter

What is the nutritional information of GREEK BASA?

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

How do I prepare GREEK BASA?

KALE & BUTTER BASTING: Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and seasoning to taste. Using your hands, gently massage the kale until softened and coated in oil. Combine the softened butter with some lemon zest and seasoning to taste. SUCCULENT SWEET POTATO: Preheat the oven to 200°C. Weigh out 20g of butter and place in a bowl. Set aside to come up to room temperature. Spread out the sweet potato half-moons on a large roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through. DIG IN: Plate up this roasted goodness any way you wish! Drizzle liberally with the olive and basil pesto dressing and crumble over the drained feta. Garnish with the fresh mint leaves and remaining olives. Don’t forget a lemon wedge for serving. Bon appétit! OLIVE & BASIL DRESSING: Combine the basil pesto with 2 tsp of olive oil, some lemon zest to taste, and three-quarters of the chopped olives. Set aside for serving. GET BAKING: When the sweet potato has reached the halfway mark, flip them over and shift to the sides of the tray. Spread out the halved baby tomatoes in the middle, coat in oil, and season. Pat the basa fillets dry with some paper towel and pop on top of the tomatoes. Spread the zesty butter over the upper sides of the fillets and scatter the kale over the rest of the tomatoes. Return the packed roast to the oven for a further 10-15 minutes. Remove from the oven when the fish is cooked through, the kale is crispy, the tomatoes have blistered, and the sweet potato is crisping up. BEFORE YOU GET GOING: Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.

What should be prepared from my kitchen to make GREEK BASA?

Oil (cooking, olive or coconut), Salt & Pepper, Paper Towel, Water, Butter

GREEK BASA

Sail away on the ease of this one-tray bake: roast sweet potato, crispy kale, blistered baby tomatoes, and basa smothered in zesty butter. No travel? No problem! Here’s a culinary cruise in the Greek Isles.

GREEK BASA

with olive-packed basil pesto & roast sweet potato

Hands on Time: 20 - 30 minutes

Overall Time: 45 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Basa Fillet
Basa Fillets
Feta
Fresh Mint
Kale
Lemon
Lemons
Pesto Princess Basil Pesto
Pitted Kalamata Olives
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Paper Towel
Water
Butter

Serves 1

BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
SUCCULENT SWEET POTATO
Preheat the oven to 200°C. Weigh out 10g of butter and place in a bowl. Set aside to come up to room temperature. Spread out the sweet potato half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through.
OLIVE & BASIL DRESSING
Combine the basil pesto with 1 tsp of olive oil, some lemon zest to taste, and three-quarters of the chopped olives. Set aside for serving.
KALE & BUTTER BASTING
Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and seasoning to taste. Using your hands, gently massage the kale until softened and coated in oil. Combine the softened butter with some lemon zest and seasoning to taste.
GET BAKING
When the sweet potato has reached the halfway mark, flip them over and shift to the sides of the tray. Spread out the halved baby tomatoes in the middle, coat in oil, and season. Pat the basa fillet dry with some paper towel and pop on top of the tomatoes. Spread the zesty butter over the upper side of the fillet and scatter the kale over the rest of the tomatoes. Return the packed roast to the oven for a further 10-15 minutes. Remove from the oven when the fish is cooked through, the kale is crispy, the tomatoes have blistered, and the sweet potato is crisping up.
DIG IN
Plate up this roasted goodness any way you wish! Drizzle liberally with the olive and basil pesto dressing and crumble over the drained feta. Garnish with the fresh mint leaves and remaining olives. Don’t forget a lemon wedge for serving. Bon appétit!

Sweet Potato - 250g
Pesto Princess Basil Pesto - 15ml
Lemon - 1
Pitted Kalamata Olives - 25g
Kale - 100g
Baby Tomatoes - 150g
Basa Fillet - 1
Feta - 30g
Fresh Mint - 3g

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
SUCCULENT SWEET POTATO
Preheat the oven to 200°C. Weigh out 20g of butter and place in a bowl. Set aside to come up to room temperature. Spread out the sweet potato half-moons on a large roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through.
OLIVE & BASIL DRESSING
Combine the basil pesto with 2 tsp of olive oil, some lemon zest to taste, and three-quarters of the chopped olives. Set aside for serving.
KALE & BUTTER BASTING
Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and seasoning to taste. Using your hands, gently massage the kale until softened and coated in oil. Combine the softened butter with some lemon zest and seasoning to taste.
GET BAKING
When the sweet potato has reached the halfway mark, flip them over and shift to the sides of the tray. Spread out the halved baby tomatoes in the middle, coat in oil, and season. Pat the basa fillets dry with some paper towel and pop on top of the tomatoes. Spread the zesty butter over the upper sides of the fillets and scatter the kale over the rest of the tomatoes. Return the packed roast to the oven for a further 10-15 minutes. Remove from the oven when the fish is cooked through, the kale is crispy, the tomatoes have blistered, and the sweet potato is crisping up.
DIG IN
Plate up this roasted goodness any way you wish! Drizzle liberally with the olive and basil pesto dressing and crumble over the drained feta. Garnish with the fresh mint leaves and remaining olives. Don’t forget a lemon wedge for serving. Bon appétit!

Sweet Potato - 500g
Pesto Princess Basil Pesto - 30ml
Lemons - 2
Pitted Kalamata Olives - 50g
Kale - 200g
Baby Tomatoes - 300g
Basa Fillets - 2
Feta - 60g
Fresh Mint - 5g

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
SUCCULENT SWEET POTATO
Preheat the oven to 200°C. Weigh out 20g of butter and place in a bowl. Set aside to come up to room temperature. Spread out the sweet potato half-moons on a large roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through.
OLIVE & BASIL DRESSING
Combine the basil pesto with 2 tsp of olive oil, some lemon zest to taste, and three-quarters of the chopped olives. Set aside for serving.
KALE & BUTTER BASTING
Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and seasoning to taste. Using your hands, gently massage the kale until softened and coated in oil. Combine the softened butter with some lemon zest and seasoning to taste.
GET BAKING
When the sweet potato has reached the halfway mark, flip them over and shift to the sides of the tray. Spread out the halved baby tomatoes in the middle, coat in oil, and season. Pat the basa fillets dry with some paper towel and pop on top of the tomatoes. Spread the zesty butter over the upper sides of the fillets and scatter the kale over the rest of the tomatoes. Return the packed roast to the oven for a further 10-15 minutes. Remove from the oven when the fish is cooked through, the kale is crispy, the tomatoes have blistered, and the sweet potato is crisping up.
DIG IN
Plate up this roasted goodness any way you wish! Drizzle liberally with the olive and basil pesto dressing and crumble over the drained feta. Garnish with the fresh mint leaves and remaining olives. Don’t forget a lemon wedge for serving. Bon appétit!

Sweet Potato - 500g
Pesto Princess Basil Pesto - 30ml
Lemons - 2
Pitted Kalamata Olives - 50g
Kale - 200g
Baby Tomatoes - 300g
Basa Fillets - 2
Feta - 60g
Fresh Mint - 5g

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
SUCCULENT SWEET POTATO
Preheat the oven to 200°C. Weigh out 40g of butter and place in a bowl. Set aside to come up to room temperature. Spread out the sweet potato half-moons on a large roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through.
OLIVE & BASIL DRESSING
Combine the basil pesto with 1 tbsp of olive oil, some lemon zest to taste, and three-quarters of the chopped olives. Set aside for serving.
KALE & BUTTER BASTING
Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and seasoning to taste. Using your hands, gently massage the kale until softened and coated in oil. Combine the softened butter with some lemon zest and seasoning to taste.
GET BAKING
When the sweet potato has reached the halfway mark, flip them over and scatter the kale across the top. Spread out the halved baby tomatoes on a separate roasting tray, coat in oil, and season. Pat the basa fillets dry with some paper towel and pop on top of the tomatoes. Smear the zesty butter over the upper sides of the fillets. Return both trays to the oven for 10-15 minutes. Remove from the oven when the fish is cooked through, the kale is crispy, the tomatoes have blistered, and the sweet potato is crisping up.
DIG IN
Plate up this roasted goodness any way you wish! Drizzle liberally with the olive and basil pesto dressing and crumble over the drained feta. Garnish with the fresh mint leaves and remaining olives. Don’t forget a lemon wedge for serving. Bon appétit!