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Check out the latest recommended times in our Cooking Guidelines.
Lemon & Herb Basa Tray Bake with Peri Peri Rice, Apple Slaw and
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Ready in 20
High protein
New
7 plants
Low sat fat
Family-friendly
Serving size
Ingredients
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 apple
- 1 little gem lettuce
- 2 onion
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 unwaxed lemon
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g greek style yoghurt (Milk)
- 4 tsp peri peri seasoning (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 1 pepper
- 4 x basa fillets (Fish)
Nutritional Information
Calories: 504
Protein: 34g
Carbs: 52g
Fat: 18g
Lemon & Herb Basa Tray Bake with Peri Peri Rice, Apple Slaw and
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a large baking dish, a large bowl, a small bowl and a grater
Do the prep and get bakin'
- Dice the pepper into 1cm chunks. Finely dice the onions. Zest and half the lemon
- Add the peppers and onions to the baking dish. Toss in the remaining peri peri spice then drizzle 2 tsp oil. Season with salt and pepper. Bake in the oven for 8-9 minutes, until softened
- Season the fish with salt and place onto the lined baking tray. Spoon over the garlic & herb paste and the lemon zest
- Drizzle with 2 tsp oil and bake for 11 mins, until cooked through
Prep the slaw and peri peri drizzle
- Meanwhile, trim and thinly slice the lettuce. Cut the apple into matchsticks. Add to the large bowl then squeeze in the juice from the half the lemon, half the yoghurt and 2 tsp olive oil. Season with a pinch of salt and pepper and toss together.
- Add half of the peri peri seasoning, half of the sun-dried tomato paste and the remaining yoghurt to the small bowl. Add a splash of water to loosen to a drizzling consistency
Finish the rice
- After 12 minutes, add the rice and remaining sundried tomato paste to the veg. Add 2 tbsp water and stir well. Season with salt & pepper. Bake for a further 3-5 minutes, until the rice is piping hot
Plate up
- Check your basa is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Spoon the peri peri drizzle over the fish
- Serve the rice onto plates, topped with the garlic & herb basa and the slaw alongside. Garnish with the remaining lemon, cut into wedges
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