eCook Meal
Lemon & Garlic Baked Basa
with toasted pistachios & a roast of mixed summer veg
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R172.50
for 4 servings · R43.12 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Garlic Cloves needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pistachio Nuts needs 40 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 20% of packR25.40
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Basa Fillets needs 4Basa Fillets Avg 300 g R87.00 · whole pack (size can't be divided)R87.00
Not in the Woolies basket — source these elsewhere:
- NOMU Seafood Rub
- Summer Roasting Vegetables
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lemon & Garlic Baked Basa?
The preparation time for Lemon & Garlic Baked Basa with toasted pistachios & a roast of mixed summer veg is between 30 and 45 minutes.
What is the total time required to make Lemon & Garlic Baked Basa with toasted pistachios & a roast of mixed summer veg?
The total time required to make Lemon & Garlic Baked Basa with toasted pistachios & a roast of mixed summer veg is between 40 and 60 minutes.
How many servings does Lemon & Garlic Baked Basa provide?
4 servings
What are the main ingredients in Lemon & Garlic Baked Basa?
Baby Tomato, Basa Fillet, Dill, Garlic, Lemon, NOMU Seafood Rub, Pistachio Nuts, Radish, Salad Leaves, Summer Roasting Vegetables
What is the nutritional information of Lemon & Garlic Baked Basa?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Lemon & Garlic Baked Basa?
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. 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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Lemon & Garlic Baked Basa?
Baby Tomato, Basa Fillet, Dill, Garlic, Lemon, NOMU Seafood Rub, Pistachio Nuts, Radish, Salad Leaves, Summer Roasting Vegetables
How many calories does Lemon & Garlic Baked Basa have?
calories
How much fat content does Lemon & Garlic Baked Basa have?
grams