Basa in Homemade Rosemary Butter

Name: Basa in Homemade Rosemary Butter with carrot, parsnip & curried potato wedges
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 500 g Potatoes; ½ sachet(s) Curry powder; 2 piece Garlic; ½ sprig Fresh rosemary; ⅔ bunch Bunched carrots; 2 piece Basa fillet; 1 piece Parsnip; 5 g Fresh thyme; 2 tablespoon [Plant-based] butter; 2 tablespoon Olive oil; 2 tablespoon Water for the sauce; to taste Salt and pepper

with carrot, parsnip & curried potato wedges

4.5(248)

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Calories

652 kcal

Protein

30.2g protein

Total

45 minutes

Difficulty

Medium

Calorie Smart

Extra Veggies

Allergens:

Selderij
Mosterd
Vis
Selderij
May contain traces of allergens

Basa is a fish native to South-East Asia. Similar in taste and texture to both cod and haddock, it's a great source of omega-3 and protein!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

250 g

Potatoes

¼ sachet(s)

Curry powder

(Contains: Selderij, Mosterd)

1 piece

Garlic

¼ sprig

Fresh rosemary

⅓ bunch

Bunched carrots

1 piece

Basa fillet

(Contains: Vis)

½ piece

Parsnip

2.5 g

Fresh thyme

(May be present: Selderij)

Not included in your delivery

1 tablespoon

[Plant-based] butter

1 tablespoon

Olive oil

1 tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2727 kJ

Calories652 kcal

Fat28.3 g

Saturated Fat11.3 g

Carbohydrate65.3 g

Sugar13.1 g

Dietary Fiber17.9 g

Protein30.2 g

Salt0.6 g

Potassium15.3 mg

Calcium10 mg

Iron0.4 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

Preheat the oven to 200°C and take the butter out of the fridge.
Peel or thoroughly wash the potatoes, then cut them into wedges.
Transfer to a large bowl, then add the curry powder and half of the olive oil. Season with salt and pepper, then toss well to coat.
Transfer to one side of a parchment-lined baking sheet, leaving enough space to add the vegetables later. Bake in the oven for 35 - 40 minutes or until done.

Discard the carrot leaves and then halve the carrots lengthways, or cut any larger ones into quarters. Peel the parsnip and cut into batons.
Crush or mince the garlic and transfer half to a bowl.
Add the thyme, carrots and parsnip, then drizzle with the rest of the olive oil. Season with salt and pepper, then toss well to coat.
Transfer to the same baking sheet and roast alongside the wedges for 25 - 30 minutes.

Discard the rosemary stalks and finely chop the leaves.
In a small bowl, combine the softened butter with the rosemary and the rest of the garlic. Season with salt and pepper.
Pat the fish dry with kitchen paper.
Melt half of the rosemary butter in a frying pan over medium-high heat and fry the fish for 1 - 2 minutes per side.

Season to taste with salt and pepper, then add the rest of the rosemary butter and the water (see pantry for amount).
Allow the butter to melt for 1 minute.
Serve the fish with the vegetables and the potato wedges. Drizzle with the rosemary butter.