Basa in Sage Butter Sauce
with vadouvan potato wedges, courgette & carrots4.0(344)
Calories
:
658 kcalProtein
:
28.8g proteinDifficulty
:
MediumCalorie Smart
Extra Veggies
Allergens:
- Vis
- Mosterd
- Selderij
- May contain traces of allergens
You'll give this dish an extra-delicious flavour with homemade sage butter! You'll make this by combining softened butter with fresh sage and garlic.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
1 piece
Garlic
2.5 g
Fresh sage
(Contains: Selderij, May contain traces of allergens)
1 piece
Carrot
½ piece
Courgette
1 piece
Basa fillet
(Contains: Vis)
¼ sachet(s)
Vadouvan
(Contains: Mosterd)
Not included in your delivery
1.5 tablespoon
Olive oil
20 g
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2754 kJ
Calories658 kcal
Fat37.9 g
Saturated Fat14.7 g
Carbohydrate51.8 g
Sugar14.3 g
Dietary Fiber13 g
Protein28.8 g
Salt0.6 g
Potassium639.4 mg
Calcium96 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Bowl
•Baking Sheet with Baking Paper
•Bowl
•Tall-Sided Pan
•Small Bowl
•Paper Towel
Cooking Steps
1
- Preheat the oven to 200°C. Take the butter out of the fridge and allow to soften.
- Peel or thoroughly wash the potatoes and cut into wedges.
- Transfer to a large bowl and drizzle with olive oil, then add the vadouvan. Season with salt and pepper, then toss well to coat.
- Transfer to one side of a parchment-lined baking sheet and bake in the oven for 30 - 35 minutes, or until done.
2
- Cut the carrot and courgette into batons, then transfer to a bowl and drizzle generously with olive oil.
- Crush or mince the garlic and add half of it to the bowl.
- Season with salt and pepper, then toss well to coat.
- Transfer the vegetables to the other side of the same baking sheet and roast alongside the potatoes for the last 20 - 25 minutes of cooking time.
3
- Meanwhile, finely chop the sage.
- In a small bowl, use a fork to combine the butter with the sage and the rest of the garlic.
- Pat the basa dry with kitchen paper.
- Melt half of the sage butter in a frying pan over medium-high heat and fry the basa for 3 minutes per side.
4
- Season the basa with salt and pepper, then add the rest of the sage butter and fry for 1 more minute.
- Serve the basa with the potato wedges and roasted vegetables.
- Drizzle with the rest of the sage butter.
