Lemon & Herb Basa Tray Bake with Peri Peri Brown Rice & Zesty Apple Slaw

Serving size

1 person 2 people 4 people

Ingredients

4 x basa fillets (Fish)
1 pepper
4 tsp peri peri seasoning

(Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
80g greek style yoghurt (Milk)
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 unwaxed lemon
2 tbsp garlic, basil and parsley paste

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
2 onion
1 little gem lettuce
2 apple
4 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)

Allergens

Contains: Fish, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	96Kcal	504Kcal
	400kJ	2108kJ
Fat	3.5g	18g
of which saturates	0.7g	3.9g
Carbohydrates	10g	52g
of which sugars	3.2g	17g
Protein	6.4g	34g
Salt	0.24g	1.3g
Fibre	1.9g	10.0g

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High protein New 7 plants Low sat fat Family-friendly

Lemon & Herb Basa Tray Bake with Peri Peri Brown Rice & Zesty Apple Slaw

Prep time: 15 mins

Total time: 25 mins

Cuisine: South African

Food group: Fish

Nothing beats a tray bake on a busy weeknight. Ours stars flaky responsibly-sourced basa, flavoured with zesty lemon and fragrant garlic and herbs, crunchy peppers, sweet onions and a fiery peri peri rice, for the perfect kick. A crisp and refreshing apple slaw is served on the side, balancing the heat. A guaranteed hit with the whole family!

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
Line a baking tray with parchment paper
Pull out a large baking dish, a large bowl, a small bowl & a grater

Start roastin' & make the slaw

Dice the pepper into 1cm chunks. Finely dice the onions. Zest and halve the lemon
Add the pepper and onion to the baking dish. Toss with half the peri peri seasoning (use less for less heat) and drizzle with 2 tsp oil. Season with salt and pepper. Roast for 12 mins, until softening
Meanwhile, trim and thinly slice the lettuce. Cut the apple into matchsticks. Add both to the large bowl, then stir in the juice from half the lemon and 2 tsp olive oil. Season with a pinch of salt and pepper and toss together

Bake the fish & make the peri peri dip

Lay the basa evenly onto the lined baking tray, spread each fillet with the garlic & herb paste and lemon zest. Season with a pinch of salt and pepper
Drizzle with 2 tsp oil and roast for 11 mins, until cooked through
In the small bowl, mix together half the sundried tomato paste, the remaining peri peri seasoning (use less for less heat) and yoghurt. Season to taste, then add a splash of water to loosen to a drizzling consistency

Finish the traybake

After 12 mins, add the rice and remaining sundried tomato paste to the veg. Add 2 tbsp water and stir well. Season with salt and pepper. Roast for a further 3-5 mins, until the rice is piping hot and the veg is soft and golden

Plate up

Check your basa is cooked through; it should be steaming hot, opaque and separate easily with a fork.
Serve the peri peri rice and slaw onto plates, topped with the garlic & herb basa. Spoon the peri peri drizzle over the basa and slaw. Garnish with the remaining lemon, cut into wedges