eCook Meal
GREEK BASA
with olive-packed basil pesto & roast sweet potato
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R211.29
for 4 servings · R52.82 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemons needs 3Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
-
Kale needs 400 gKale Min 350 g 350 g at R35.99 · 1.14× packR41.13
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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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Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
-
Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil Pesto
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for GREEK BASA?
The preparation time for GREEK BASA with olive-packed basil pesto & roast sweet potato is between 20 and 30 minutes.
What is the total time required to make GREEK BASA with olive-packed basil pesto & roast sweet potato?
The total time required to make GREEK BASA with olive-packed basil pesto & roast sweet potato is between 45 and 55 minutes.
How many servings does GREEK BASA provide?
4 servings
What are the main ingredients in GREEK BASA?
Baby Tomato, Basa Fillet, Feta, Fresh Mint, Kale, Lemon, Pesto Princess Basil Pesto, Pitted Kalamata Olives, Sweet Potato
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?
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! 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. 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?
Baby Tomato, Basa Fillet, Feta, Fresh Mint, Kale, Lemon, Pesto Princess Basil Pesto, Pitted Kalamata Olives, Sweet Potato
How many calories does GREEK BASA have?
calories
How much fat content does GREEK BASA have?
grams