What are the main ingredients in Italian-Style Basa?

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

What is the nutritional information of Italian-Style Basa?

Calories: 489, Carbs: 59 grams, Fat: grams, Protein: 45.4 grams, Sugar: 11.1 grams, Salt: 332 grams

How do I prepare Italian-Style Basa?

FLUFFY QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of salted water. Bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required. On completion, drain the quinoa if necessary and return to the pot. Cover with a lid and allow it to stand for 5 minutes. FRYING MOMENT: Place a pan on a medium heat with a drizzle of oil. Fry the baby marrow pieces for 4-5 minutes until golden. Season to taste, remove from the pan, and place in a large salad bowl. Loosen the pesto with olive oil until drizzling consistency. GOLDEN BASA: Pat the basa dry with some paper towel and season with the Italian Rub. Wipe down the pan, if necessary, and return to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the basa for 2-3 minutes on each side until golden and cooked through. On completion, remove from the pan and season. COMBINE: In the large salad bowl, toss the baby marrow, the cooked quinoa, chopped sun-dried tomatoes, 20ml of olive oil, the quartered tomatoes, the lemon zest, a squeeze of lemon juice (to taste), and ½ of the pesto. Season to taste. DINNER IS SERVED: Time to plate up! Make a bed of green leaves and top with the loaded quinoa salad. Lay over the golden basa. Garnish with dollops of the remaining pesto, chopped basil and a lemon wedge. Finish off with a drizzle of olive oil for some flair. Buon Appetito!

What should be prepared from my kitchen to make Italian-Style Basa?

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

Italian-Style Basa

Name: Italian-Style Basa
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Paper Towel

Buttery basa fillet and quinoa tumbled with grilled baby marrow, sun-dried tomatoes and fresh baby tomatoes. Dip your dinnertime toes into the bright, clean waters of Mediterranean flavour.

Italian-Style Basa

with basil pesto & sun-dried tomatoes

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Baby Tomatoes
Basa Fillet
Basa Fillets
Fresh Basil
Green Leaves
Lemon
Lemons
NOMU Italian Rub
Pesto Princess Basil & Lemon Pesto
Quinoa
Sun-Dried Tomatoes

From your kitchen:

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

Serves 1

FLUFFY QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of salted water. Bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required. On completion, drain the quinoa if necessary and return to the pot. Cover with a lid and allow it to stand for 5 minutes.
FRYING MOMENT
Place a pan on a medium heat with a drizzle of oil. Fry the baby marrow pieces for 4-5 minutes until golden. Season to taste, remove from the pan, and place in a large salad bowl. Loosen the pesto with olive oil until drizzling consistency.
GOLDEN BASA
Pat the basa dry with some paper towel and season with the Italian Rub. Wipe down the pan, if necessary, and return to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the basa for 2-3 minutes on each side until golden and cooked through. On completion, remove from the pan and season.
COMBINE
In the large salad bowl, toss the baby marrow, the cooked quinoa, chopped sun-dried tomatoes, 10ml of olive oil, the quartered tomatoes, the lemon zest, a squeeze of lemon juice (to taste), and ½ of the pesto. Season to taste.
DINNER IS SERVED
Time to plate up! Make a bed of green leaves and top with the loaded quinoa salad. Lay over the golden basa. Garnish with dollops of the remaining pesto, chopped basil and a lemon wedge. Finish off with a drizzle of olive oil for some flair. Buon Appetito!

Quinoa - 75ml
Baby Marrow - 100g
Pesto Princess Basil & Lemon Pesto - 20ml
Basa Fillet - 1
NOMU Italian Rub - 5ml
Sun-dried Tomatoes - 20g
Baby Tomatoes - 80g
Lemon - 1
Green Leaves - 20g
Fresh Basil - 5g

Download the Recipe

Serves 2

FLUFFY QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of salted water. Bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required. On completion, drain the quinoa if necessary and return to the pot. Cover with a lid and allow it to stand for 5 minutes.
FRYING MOMENT
Place a pan on a medium heat with a drizzle of oil. Fry the baby marrow pieces for 4-5 minutes until golden. Season to taste, remove from the pan, and place in a large salad bowl. Loosen the pesto with olive oil until drizzling consistency.
GOLDEN BASA
Pat the basa dry with some paper towel and season with the Italian Rub. Wipe down the pan, if necessary, and return to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the basa for 2-3 minutes on each side until golden and cooked through. On completion, remove from the pan and season.
COMBINE
In the large salad bowl, toss the baby marrow, the cooked quinoa, chopped sun-dried tomatoes, 20ml of olive oil, the quartered tomatoes, the lemon zest, a squeeze of lemon juice (to taste), and ½ of the pesto. Season to taste.
DINNER IS SERVED
Time to plate up! Make a bed of green leaves and top with the loaded quinoa salad. Lay over the golden basa. Garnish with dollops of the remaining pesto, chopped basil and a lemon wedge. Finish off with a drizzle of olive oil for some flair. Buon Appetito!

Quinoa - 150ml
Baby Marrow - 200g
Pesto Princess Basil & Lemon Pesto - 40ml
Basa Fillets - 2
NOMU Italian Rub - 10ml
Sun-dried Tomatoes - 40g
Baby Tomatoes - 160g
Lemon - 1
Green Leaves - 40g
Fresh Basil - 8g

Download the Recipe

Serves 3

FLUFFY QUINOA
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water. Bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required. On completion, drain the quinoa if necessary and return to the pot. Cover with a lid and allow it to stand for 5 minutes.
FRYING MOMENT
Place a pan on a medium heat with a drizzle of oil. Fry the baby marrow pieces for 5-6 minutes until golden. Season to taste, remove from the pan, and place in a large salad bowl. Loosen the pesto with olive oil until drizzling consistency.
GOLDEN BASA
Pat the basa dry with some paper towel and season with the Italian Rub. Wipe down the pan, if necessary, and return to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the basa for 2-3 minutes on each side until golden and cooked through. On completion, remove from the pan and season.
COMBINE
In the large salad bowl, toss the baby marrow, the cooked quinoa, chopped sun-dried tomatoes, 30ml of olive oil, the quartered tomatoes, the lemon zest, a squeeze of lemon juice (to taste), and ½ of the pesto. Season to taste.
DINNER IS SERVED
Time to plate up! Make a bed of green leaves and top with the loaded quinoa salad. Lay over the golden basa. Garnish with dollops of the remaining pesto, chopped basil and a lemon wedge. Finish off with a drizzle of olive oil for some flair. Buon Appetito!

Quinoa - 225ml
Baby Marrow - 300g
Pesto Princess Basil & Lemon Pesto - 60ml
Basa Fillets - 3
NOMU Italian Rub - 15ml
Sun-dried Tomatoes - 60g
Baby Tomatoes - 240g
Lemons - 2
Green Leaves - 60g
Fresh Basil - 10g

Download the Recipe

Serves 4

FLUFFY QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of salted water. Bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required. On completion, drain the quinoa if necessary and return to the pot. Cover with a lid and allow it to stand for 5 minutes.
FRYING MOMENT
Place a pan on a medium heat with a drizzle of oil. Fry the baby marrow pieces for 5-6 minutes until golden. Season to taste, remove from the pan, and place in a large salad bowl. Loosen the pesto with olive oil until drizzling consistency.
GOLDEN BASA
Pat the basa dry with some paper towel and season with the Italian Rub. Wipe down the pan, if necessary, and return to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the basa for 2-3 minutes on each side until golden and cooked through. On completion, remove from the pan and season.
COMBINE
In the large salad bowl, toss the baby marrow, the cooked quinoa, chopped sun-dried tomatoes, 40ml of olive oil, the quartered tomatoes, the lemon zest, a squeeze of lemon juice (to taste), and ½ of the pesto. Season to taste.
DINNER IS SERVED
Time to plate up! Make a bed of green leaves and top with the loaded quinoa salad. Lay over the golden basa. Garnish with dollops of the remaining pesto, chopped basil and a lemon wedge. Finish off with a drizzle of olive oil for some flair. Buon Appetito!