Lemon and garlic are Basa’s best friends. Wrap them up together in foil, bake them in the oven, and they’re at their flavour best. Served with nutritious, caramelised roast veg and a pistachio-strewn salad.
Lemon & Garlic Baked Basa
Lemon & Garlic Baked Basa
with toasted pistachios & a roast of mixed summer veg
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Tomatoes
- Basa Fillet
- Basa Fillets
- Fresh Dill
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- NOMU Seafood Rub
- Pistachio Nuts
- Radish
- Salad Leaves
- Summer Roasting Vegetables
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
READY, GET SET, ROAST!
Preheat the oven to 200°C. Spread out the veggie pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until soft and caramelised, shifting halfway. Place the rinsed baby tomatoes in a bowl, coat in oil and seasoning, and set aside.
FISH & PISTACHE WITH LOADS OF PANACHE!
Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Halve the partially zested lemon and set the unzested half aside for another meal. Slice off 1 lemon circle for the basa and cut the rest into wedges. To make the basting, combine the grated garlic, the Seafood Rub, three-quarters of the chopped dill, and 1 tsp of oil. Add some lemon juice from the wedges and some lemon zest to taste. Season, mix until smooth, and set aside.
YOU’RE HALFWAY!
When the veg reaches the halfway mark, remove from the oven and give a shift. Scatter over the dressed tomatoes, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the tomatoes should be blistered and the veg should be cooked through and caramelised.
BAKE THAT DELISH FISH
Pat the basa dry with paper towel. Place in the centre of a piece of tinfoil (large enough to wrap around it entirely). Smear with the basting and top with the lemon circle. Wrap up tightly, sealing it in. Place on a baking tray and bake in the oven for 8-10 minutes until soft and flakey.
FRESH STUFF
Just before serving, toss the rinsed salad leaves and radish half-moons with a squeeze of lemon, a drizzle of oil, and some seasoning.
IT’S SUPPERTIME
Dish up the roast veggies alongside the fish parcel. Open it up and sprinkle over the remaining chopped dill. Serve the fresh salad on the side and garnish it all with the chopped, toasted pistachios. Now dig in, Chef!
Summer Roasting Vegetables - 250g
Baby Tomatoes - 150g
Pistachio Nuts - 10g
Lemon - 1
Garlic Clove - 1
NOMU Seafood Rub - 7,5ml
Fresh Dill - 3g
Basa Fillet - 1
Salad Leaves - 20g
Radish - 20g
READY, GET SET, ROAST!
Preheat the oven to 200°C. Spread out the veggie pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until soft and caramelised, shifting halfway. Place the rinsed baby tomatoes in a bowl, coat in oil and seasoning, and set aside.
FISH & PISTACHE WITH LOADS OF PANACHE!
Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Halve the zested lemon and slice off 2 circles for the basa. Cut the rest into wedges. To make the basting, combine the grated garlic, the Seafood Rub, three-quarters of the chopped dill, and 1 tbsp of oil. Add some lemon juice from the wedges and some lemon zest to taste. Season, mix until smooth, and set aside.
YOU’RE HALFWAY!
When the veg reaches the halfway mark, remove from the oven and give a shift. Scatter over the dressed tomatoes, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the tomatoes should be blistered and the veg should be cooked through and caramelised.
BAKE THAT DELISH FISH
Pat the basa dry with paper towel. Place a fillet in the centre of a piece of tinfoil (large enough to wrap around it entirely). Smear with the basting and top with the lemon circle. Wrap up tightly, sealing it in. Repeat with the other fillet. Place on a baking tray and bake in the oven for 8-10 minutes until soft and flakey.
FRESH STUFF
Just before serving, toss the rinsed salad leaves and radish half-moons with a squeeze of lemon, a drizzle of oil, and some seasoning.
IT’S SUPPERTIME
Dish up the roast veggies alongside the fish parcel. Open it up and sprinkle over the remaining chopped dill. Serve the fresh salad on the side and garnish it all with the chopped, toasted pistachios. Now dig in, Chef!
Summer Roasting Vegetables - 500g
Baby Tomatoes - 300g
Pistachio Nuts - 20g
Lemon - 1
Garlic Cloves - 2
NOMU Seafood Rub - 15ml
Fresh Dill - 5g
Basa Fillets - 2
Salad Leaves - 40g
Radish - 40g
READY, GET SET, ROAST!
Preheat the oven to 200°C. Spread out the veggie pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until soft and caramelised, shifting halfway. Place the rinsed baby tomatoes in a bowl, coat in oil and seasoning, and set aside.
FISH & PISTACHE WITH LOADS OF PANACHE!
Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Halve the zested lemon and slice off 2 circles for the basa. Cut the rest into wedges. To make the basting, combine the grated garlic, the Seafood Rub, three-quarters of the chopped dill, and 1 tbsp of oil. Add some lemon juice from the wedges and some lemon zest to taste. Season, mix until smooth, and set aside.
YOU’RE HALFWAY!
When the veg reaches the halfway mark, remove from the oven and give a shift. Scatter over the dressed tomatoes, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the tomatoes should be blistered and the veg should be cooked through and caramelised.
BAKE THAT DELISH FISH
Pat the basa dry with paper towel. Place a fillet in the centre of a piece of tinfoil (large enough to wrap around it entirely). Smear with the basting and top with the lemon circle. Wrap up tightly, sealing it in. Repeat with the other fillet. Place on a baking tray and bake in the oven for 8-10 minutes until soft and flakey.
FRESH STUFF
Just before serving, toss the rinsed salad leaves and radish half-moons with a squeeze of lemon, a drizzle of oil, and some seasoning.
IT’S SUPPERTIME
Dish up the roast veggies alongside the fish parcel. Open it up and sprinkle over the remaining chopped dill. Serve the fresh salad on the side and garnish it all with the chopped, toasted pistachios. Now dig in, Chef!
Summer Roasting Vegetables - 500g
Baby Tomatoes - 300g
Pistachio Nuts - 20g
Lemon - 1
Garlic Cloves - 2
NOMU Seafood Rub - 15ml
Fresh Dill - 5g
Basa Fillets - 2
Salad Leaves - 40g
Radish - 40g
READY, GET SET, ROAST!
Preheat the oven to 200°C. Spread out the veggie pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until soft and caramelised, shifting halfway. Place the rinsed baby tomatoes on a separate roasting tray, coat in oil, and season. Spread out evenly and set aside.
FISH & PISTACHE WITH LOADS OF PANACHE!
Place the pistachios in a pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Halve the zested lemons and slice off 4 circles for the basa. Cut the rest into wedges. To make the basting, combine the grated garlic, the Seafood Rub, three-quarters of the chopped dill, and 2 tbsp of oil. Add some lemon juice from the wedges and some lemon zest to taste. Season, mix until smooth, and set aside.
YOU’RE HALFWAY!
When the veg reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of tomatoes and cook for the remaining roasting time. On completion, the tomatoes should be blistered and the veg should be cooked through and caramelised.
BAKE THAT DELISH FISH
Pat the basa dry with paper towel. Place a fillet in the centre of a piece of tinfoil (large enough to wrap around it entirely). Smear with the basting and top with the lemon circle. Wrap up tightly, sealing it in. Repeat with each fillet. Place on a baking tray and bake in the oven for 8-10 minutes until soft and flakey.
FRESH STUFF
Just before serving, toss the rinsed salad leaves and radish half-moons with a squeeze of lemon, a drizzle of oil, and some seasoning.
IT’S SUPPERTIME
Dish up the roast veggies alongside the fish parcel. Open it up and sprinkle over the remaining chopped dill. Serve the fresh salad on the side and garnish it all with the chopped, toasted pistachios. Now dig in, Chef!
Summer Roasting Vegetables - 1kg
Baby Tomatoes - 600g
Pistachio Nuts - 40g
Lemons - 2
Garlic Cloves - 3
NOMU Seafood Rub - 30ml
Fresh Dill - 10g
Basa Fillets - 4
Salad Leaves - 80g
Radish - 80g
Woolies Products in this dish
