This mouthwatering basa number is carb conscious, guilt free and veg-packed! So tuck in with confidence! A ground almond and quinoa crumb tops this beautiful fish. It is served with oven-roasted gem squash and a nutritious green salad. Wholesome and yum!
Quinoa-crumbed Basa
Quinoa-crumbed Basa
with gem squash, almonds & Danish-style feta
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Almonds
- Basa Fillet
- Basa Fillets
- Cucumber
- Danish-style Feta
- Fresh Oregano
- Gem Squash
- Green Leaves
- Guilt-Free Crumb
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
WHAT A GEM!
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 20-25 minutes until cooked through and soft. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time. Remove from the oven on completion.
TOASTY
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and roughly chop.
FRESH AS EVER
In a salad bowl, combine the rinsed green leaves with a drizzle of oil and some seasoning. Just before serving, toss through the diced cucumber, ½ the chopped oregano, and the drained feta.
GUILT-FREE CRUMB
Return the pan to a medium heat with a drizzle of oil. Add the crumb and fry until golden, about 2-3 minutes, shifting occasionally. Remove from the pan on completion. Pat the basa dry with paper towel. Rub some oil into the fillet until well coated, season, and place on a lightly oiled baking tray. Top the fillet with the fried crumb. Pop in the hot oven and bake for 7-10 minutes until the basa is cooked through.
ENJOY!
Plate up the gloriously crumbed basa and side with the steaming gem squash halves. Serve the green salad on the side and garnish with the toasted almonds. Sprinkle over the remaining oregano to taste.
Gem Squash - 1
Almonds - 5g
Green Leaves - 20g
Cucumber - 50g
Fresh Oregano - 5g
Danish-style Feta - 40g
Guilt-free Crumb - 50ml
Basa Fillet - 1
WHAT A GEM!
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 20-25 minutes until cooked through and soft. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time. Remove from the oven on completion.
TOASTY
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and roughly chop.
FRESH AS EVER
In a salad bowl, combine the rinsed green leaves with a drizzle of oil and some seasoning. Just before serving, toss through the diced cucumber, ½ the chopped oregano, and the drained feta.
GUILT-FREE CRUMB
Return the pan to a medium heat with a drizzle of oil. Add the crumb and fry until golden, about 2-3 minutes, shifting occasionally. Remove from the pan on completion. Pat the basa dry with paper towel. Rub some oil into the fillets until well coated, season, and place on a lightly oiled baking tray. Top the fillets with the fried crumb. Pop in the hot oven and bake for 7-10 minutes until the basa is cooked through.
ENJOY!
Plate up the gloriously crumbed basa and side with the steaming gem squash halves. Serve the green salad on the side and garnish with the toasted almonds. Sprinkle over the remaining oregano to taste.
Gem Squash - 2
Almonds - 10g
Green Leaves - 40g
Cucumber - 100g
Fresh Oregano - 10g
Danish-style Feta - 80g
Guilt-free Crumb - 100ml
Basa Fillets - 2
WHAT A GEM!
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and soft. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time. Remove from the oven on completion.
TOASTY
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and roughly chop.
FRESH AS EVER
In a salad bowl, combine the rinsed green leaves with a drizzle of oil and some seasoning. Just before serving, toss through the diced cucumber, ½ the chopped oregano, and the drained feta.
GUILT-FREE CRUMB
Return the pan to a medium heat with a drizzle of oil. Add the crumb and fry until golden, about 3-4 minutes, shifting occasionally. Remove from the pan on completion. Pat the basa dry with paper towel. Rub some oil into the fillets until well coated, season, and place on a lightly oiled baking tray. Top the fillets with the fried crumb. Pop in the hot oven and bake for 7-10 minutes until the basa is cooked through.
ENJOY!
Plate up the gloriously crumbed basa and side with the steaming gem squash halves. Serve the green salad on the side and garnish with the toasted almonds. Sprinkle over the remaining oregano to taste.
Gem Squash - 3
Almonds - 15g
Green Leaves - 60g
Cucumber - 150g
Fresh Oregano - 15g
Danish-style Feta - 120g
Guilt-free Crumb - 150ml
Basa Fillets - 3
WHAT A GEM!
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and soft. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time. Remove from the oven on completion.
TOASTY
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and roughly chop.
FRESH AS EVER
In a salad bowl, combine the rinsed green leaves with a drizzle of oil and some seasoning. Just before serving, toss through the diced cucumber, ½ the chopped oregano, and the drained feta.
GUILT-FREE CRUMB
Return the pan to a medium heat with a drizzle of oil. Add the crumb and fry until golden, about 3-4 minutes, shifting occasionally. Remove from the pan on completion. Pat the basa dry with paper towel. Rub some oil into the fillets until well coated, season, and place on a lightly oiled baking tray. Top the fillets with the fried crumb. Pop in the hot oven and bake for 7-10 minutes until the basa is cooked through.
ENJOY!
Plate up the gloriously crumbed basa and side with the steaming gem squash halves. Serve the green salad on the side and garnish with the toasted almonds. Sprinkle over the remaining oregano to taste.
Gem Squash - 4
Almonds - 20g
Green Leaves - 80g
Cucumber - 200g
Fresh Oregano - 20g
Danish-style Feta - 160g
Guilt-free Crumb - 200ml
Basa Fillets - 4
Woolies Products in this dish
