What are the main ingredients in Za’atar Salsa Verde On Basa?

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

What is the nutritional information of Za’atar Salsa Verde On Basa?

Calories: 479, Carbs: 53 grams, Fat: grams, Protein: 42.8 grams, Sugar: 17.5 grams, Salt: 329 grams

How do I prepare Za’atar Salsa Verde On Basa?

ZA’ATAR SALSA VERDE: When the veg has 10 minutes remaining, place the grated garlic and chopped chilli (both to taste) in a bowl. Add the za’atar (to taste), chopped parsley, ½ the chopped coriander, and the chopped flaked almonds. Mix until fully combined. Add olive oil in 10ml increments until drizzling consistency. Set aside for serving. BEAUTIFUL BASA: Pat the basa dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion. In a salad bowl, mix together the roasted beetroot and pumpkin, the rinsed green leaves, seasoning and a drizzle of olive oil. Toss until combined. THE MAIN EVENT: Pile up the roasted veg, side with the perfectly cooked basa drizzled with the za’atar salsa verde. Sprinkle over the remaining flaked almonds and the remaining coriander. Beautiful, Chef! LET’S TOAST: Place the flaked almonds in a nonstick pan, large enough for the basa, over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Once cool enough to handle, finely chop ½ of the flaked almonds and set aside. RAVISHING ROAST VEG: Preheat the oven to 200°C. Place the beetroot chunks on one half of a roasting tray, coat in oil, the pomegranate molasses and season. Place the pumpkin chunks on the other side of the tray, coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisped.

What should be prepared from my kitchen to make Za’atar Salsa Verde On Basa?

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

Za’atar Salsa Verde On Basa

A simple yet divine dinner awaits! Perfectly cooked basa dripping with homemade za’atar salsa verde is sided with a simple salad of roast beetroot, pumpkin and green leaves. Sprinkle with flaked almonds for crunch and dinner is served!

Za’atar Salsa Verde On Basa

with a roasted beetroot & pumpkin salad and fresh coriander

Hands on Time: 25 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Basa Fillet
Basa Fillets
Beetroot
Flaked Almonds
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Leaves
Pomegranate Molasses
Pumpkin Chucks
Pumpkin Chunks
Za'atar

From your kitchen:

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

Serves 1

RAVISHING ROAST VEG
Preheat the oven to 200°C. Place the beetroot chunks on one half of a roasting tray, coat in oil, the pomegranate molasses and season. Place the pumpkin chunks on the other side of the tray, coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisped.
LET’S TOAST
Place the flaked almonds in a nonstick pan, large enough for the basa, over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Once cool enough to handle, finely chop ½ of the flaked almonds and set aside.
ZA’ATAR SALSA VERDE
When the veg has 10 minutes remaining, place the grated garlic and chopped chilli (both to taste) in a bowl. Add the za’atar (to taste), chopped parsley, ½ the chopped coriander, and the chopped flaked almonds. Mix until fully combined. Add olive oil in 10ml increments until drizzling consistency. Set aside for serving.
BEAUTIFUL BASA
Pat the basa dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion. In a salad bowl, mix together the roasted beetroot and pumpkin, the rinsed green leaves, seasoning and a drizzle of olive oil. Toss until combined.
THE MAIN EVENT
Pile up the roasted veg, side with the perfectly cooked basa drizzled with the za’atar salsa verde. Sprinkle over the remaining flaked almonds and the remaining coriander. Beautiful, Chef!

Beetroot - 200g
Pomegranate Molasses - 15ml
Pumpkin Chunks - 250g
Flaked Almonds - 10g
Basa Fillet - 1
Garlic Clove - 1
Fresh Chilli - 1
Za'atar - 15ml
Fresh Parsley - 4g
Fresh Coriander - 4g
Green Leaves - 20g

Download the Recipe

Serves 2

RAVISHING ROAST VEG
Preheat the oven to 200°C. Place the beetroot chunks on one half of a roasting tray, coat in oil, the pomegranate molasses and season. Place the pumpkin chunks on the other side of the tray, coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisped.
LET’S TOAST
Place the flaked almonds in a nonstick pan, large enough for the basa, over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Once cool enough to handle, finely chop ½ of the flaked almonds and set aside.
ZA’ATAR SALSA VERDE
When the veg has 10 minutes remaining, place the grated garlic and chopped chilli (both to taste) in a bowl. Add the za’atar (to taste), chopped parsley, ½ the chopped coriander, and the chopped flaked almonds. Mix until fully combined. Add olive oil in 10ml increments until drizzling consistency. Set aside for serving.
BEAUTIFUL BASA
Pat the basa dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion. In a salad bowl, mix together the roasted beetroot and pumpkin, the rinsed green leaves, seasoning and a drizzle of olive oil. Toss until combined.
THE MAIN EVENT
Pile up the roasted veg, side with the perfectly cooked basa drizzled with the za’atar salsa verde. Sprinkle over the remaining flaked almonds and the remaining coriander. Beautiful, Chef!

Beetroot - 400g
Pomegranate Molasses - 30ml
Pumpkin Chunks - 500g
Flaked Almonds - 20g
Basa Fillets - 2
Garlic Cloves - 2
Fresh Chilli - 1
Za'atar - 30ml
Fresh Parsley - 8g
Fresh Coriander - 8g
Green Leaves - 40g

Download the Recipe

Serves 3

RAVISHING ROAST VEG
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray, coat in oil, the pomegranate molasses and season. Place the pumpkin chunks on a separate roasting tray, coat in oil and season. Pop both trays in the oven and roast in the hot oven for 35-40 minutes until cooked through and crisped.
LET’S TOAST
Place the flaked almonds in a nonstick pan, large enough for the basa, over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Once cool enough to handle, finely chop ½ of the flaked almonds and set aside.
ZA’ATAR SALSA VERDE
When the veg has 10 minutes remaining, place the grated garlic and chopped chilli (both to taste) in a bowl. Add the za’atar (to taste), chopped parsley, ½ the chopped coriander, and the chopped flaked almonds. Mix until fully combined. Add olive oil in 10ml increments until drizzling consistency. Set aside for serving.
BEAUTIFUL BASA
Pat the basa dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. You may need to do this step in batches. Remove from the pan on completion. In a salad bowl, mix together the roasted beetroot and pumpkin, the rinsed green leaves, seasoning and a drizzle of olive oil. Toss until combined.
THE MAIN EVENT
Pile up the roasted veg, side with the perfectly cooked basa drizzled with the za’atar salsa verde. Sprinkle over the remaining flaked almonds and the remaining coriander. Beautiful, Chef!

Beetroot - 600g
Pomegranate Molasses - 45ml
Pumpkin Chucks - 750g
Flaked Almonds - 30g
Basa Fillets - 3
Garlic Cloves - 3
Fresh Chillies - 2
Za'atar - 45ml
Fresh Parsley - 12g
Fresh Coriander - 12g
Green Leaves - 60g

Download the Recipe

Serves 4

RAVISHING ROAST VEG
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray, coat in oil, the pomegranate molasses and season. Place the pumpkin chunks on a separate roasting tray, coat in oil and season. Pop both trays in the oven and roast in the hot oven for 35-40 minutes until cooked through and crisped.
LET’S TOAST
Place the flaked almonds in a nonstick pan, large enough for the basa, over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Once cool enough to handle, finely chop ½ of the flaked almonds and set aside.
ZA’ATAR SALSA VERDE
When the veg has 10 minutes remaining, place the grated garlic and chopped chilli (both to taste) in a bowl. Add the za’atar (to taste), chopped parsley, ½ the chopped coriander, and the chopped flaked almonds. Mix until fully combined. Add olive oil in 10ml increments until drizzling consistency. Set aside for serving.
BEAUTIFUL BASA
Pat the basa dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. You may need to do this step in batches. Remove from the pan on completion. In a salad bowl, mix together the roasted beetroot and pumpkin, the rinsed green leaves, seasoning and a drizzle of olive oil. Toss until combined.
THE MAIN EVENT
Pile up the roasted veg, side with the perfectly cooked basa drizzled with the za’atar salsa verde. Sprinkle over the remaining flaked almonds and the remaining coriander. Beautiful, Chef!