Basa Fish & Chips Traybake with Greens & Curry Sauce

Serving size

1 person 2 people 4 people

Ingredients

4 tbsp katsu curry paste (use half)

(Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
4 x basa fillets (Fish)
30g yellow pea crumb

(yellow pea whole grain flour (100%))
3 large potatoes
1 small sweet potato
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
80g greek style yoghurt (Milk)
15g creamed coconut
240g green beans
1 head of broccoli
1 unwaxed lemon
4 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)

Allergens

Contains: Fish, Soya, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	491Kcal
	483kJ	2056kJ
Fat	3.7g	16g
of which saturates	1.4g	6.0g
Carbohydrates	12g	52g
of which sugars	2.4g	10g
Protein	8.4g	36g
Salt	0.39g	1.7g
Fibre	2.7g	11g

Back

High protein 1/3 daily fibre New 5 plants Low sat fat Family favourite Traybake

Basa Fish & Chips Traybake with Greens & Curry Sauce

Prep time: 15 mins

Total time: 35 mins

Cuisine: British

Food group: Fish

Our version of a crowd-pleasing fish & chips will go down a treat with the whole family. Coat flaky basa in a golden crumb, then bake to perfection, alongside mixed-potato chips, crunchy green beans and nutty broccoli. Serve alongside a more-ish curry sauce perfect for dipping. Clean plates guaranteed!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
Line 2 large baking trays with parchment paper
Pull out 2 small bowls & a grater

Get started

Cut the potatoes and sweet potato into chips and place onto a lined baking tray. Toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast for 25-30 mins / air fryer 20-25 mins, tossing once, until the chips are soft and golden
Cut the broccoli into florets, trim the green beans. Zest and quarter the lemon
In a small bowl, combine the garlic paste, lemon zest, curry powder and half the tamari

Time for basa

After 15 mins of roasting, lay the basa onto the other lined baking tray. Spread the garlic curry mix evenly over the basa and sprinkle over the pea crumb
Add the broccoli and green beans to the tray around the basa (or add to a separate tray if too crowded). Drizzle everything with 1 tbsp olive oil and season with salt and pepper
Bake the basa and veg for 11-13 mins, until the veg is golden and the basa is cooked through

Make the curry sauce

To the other small bowl, add the creamed coconut with 1/2 tbsp hot water. Use a fork to break it up and whisk until smooth. Stir in the remaining tamari and the half pack of katsu paste (use less for less heat), then combine with the yoghurt

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Serve the basa onto plates, with the chips and greens alongside. Serve the curry sauce alongside. Garnish with the lemon wedges