Chorizo-Crusted Basa
with baby potatoes & vegetables
Chorizo is a type of Spanish sausage that owes its flavour and red colour to a liberal use of paprika.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Baby potatoes
1 piece
Basa fillet
(Contains Fish)
25 g
Diced chorizo
15 g
Panko breadcrumbs
(Contains Wheat)
½ piece
Red onion
1 piece
Tomato
½ piece
Courgette
10 g
Capers
½ sachet(s)
Sicilian-style herb mix
½ sachet(s)
Dried oregano
Not included in your delivery
1.5 tablespoon
Olive oil
1.5 tablespoon
[Plant-based] mayonnaise
50 milliliters
Water
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Wash and quarter the baby potatoes, then transfer to a deep frying pan along with the water (see pantry for amount).
- Cover with the lid and steam for 12 - 15 minutes over medium-low heat.
- Drain if necessary, then add the oregano and drizzle with olive oil. Fry for 5 - 7 minutes until done.
- Cut the onion and tomato into wedges.
- Cut the courgette into crescents of no more than 0.5cm thickness. In a large bowl, combine the vegetables with the capers, Sicilian spices and a generous drizzle of olive oil.
- Transfer to a parchment-lined baking sheet and roast in the oven for 15 - 20 minutes.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!
- Finely chop the chorizo and then combine with the panko.
- Pat the fish dry with kitchen paper and coat the top with a third of the mayonnaise (see Tip).
- Top with half of the chorizo-panko mixture, then transfer the fish to the baking sheet alongside the vegetables during the final 13 - 15 minutes of cooking time.
- Meanwhile, in a small bowl combine the rest of the mayonnaise with the balsamic vinegar.
Tip: you can also use yogurt instead, or just transfer the fish to an oven dish and top with the panko mixture.
- Stir the rest of the chorizo-panko mixture into the potatoes during the final 1 - 2 minutes of cooking.
- Season to taste with salt and pepper.
- Serve the potatoes with the fish and vegetables.
- Drizzle with the balsamic mayonnaise.