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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R175.66
for 4 servings · R43.91 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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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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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Fresh Basil needs 12 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR2.25
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Pesto Princess Basil & Lemon Pesto needs 80 mlLemon 3 in 1 Thin Bleach 750 ml 750 ml at R19.99 · 11% of packR2.13
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Italian-Style Basa?
The preparation time for Italian-Style Basa with basil pesto & sun-dried tomatoes is between 15 and 30 minutes.
What is the total time required to make Italian-Style Basa with basil pesto & sun-dried tomatoes?
The total time required to make Italian-Style Basa with basil pesto & sun-dried tomatoes is between 30 and 50 minutes.
How many servings does Italian-Style Basa provide?
4 servings
What are the main ingredients in Italian-Style Basa?
Baby Marrow, Baby Tomato, Basa Fillet, Fresh Basil, Green Leaves, Lemon, NOMU Italian Rub, Pesto Princess Basil & Lemon Pesto, Quinoa, Tomato
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?
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. 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. 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?
Baby Marrow, Baby Tomato, Basa Fillet, Fresh Basil, Green Leaves, Lemon, NOMU Italian Rub, Pesto Princess Basil & Lemon Pesto, Quinoa, Tomato
How many calories does Italian-Style Basa have?
489 calories
How much fat content does Italian-Style Basa have?
grams