Basa in Lemon-Caper Butter Sauce

Name: Basa in Lemon-Caper Butter Sauce over fragrant giant couscous with olives & parsley
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 150 g Giant couscous; 2 piece Basa fillet; 200 g Passata; 1 piece Red onion; 1 piece Romano pepper; 1 piece Lemon; 30 g Kalamata olives; 30 g Capers; 10 g Fresh flat leaf parsley; ½ sachet(s) Dried oregano; 3 teaspoon Ground paprika; 1 sachet(s) Sicilian-style herb mix; 2 tablespoon [Plant-based] butter; 1 teaspoon Balsamic vinegar; 1 teaspoon Sugar; 1 tablespoon Olive oil; to taste Salt and pepper

over fragrant giant couscous with olives & parsley

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Did you know that giant couscous originated in the 1950s to replace rice, which was a scarce product at the time?

Tags:

High Protein

•Calorie Smart

Allergens:

Gluten

•Tarwe

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Giant couscous

(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine, Ei)

1 piece

Basa fillet

(Contains: Vis)

100 g

Passata

½ piece

Red onion

½ piece

Romano pepper

½ piece

Lemon

15 g

Kalamata olives

15 g

Capers

5 g

Fresh flat leaf parsley

(May be present: Selderij)

¼ sachet(s)

Dried oregano

1.5 teaspoon

Ground paprika

½ sachet(s)

Sicilian-style herb mix

Not included in your delivery

1 tablespoon

[Plant-based] butter

½ teaspoon

Balsamic vinegar

½ teaspoon

Sugar

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2836 kJ

Calories678 kcal

Fat25.6 g

Saturated Fat10.7 g

Carbohydrate74.6 g

Sugar18.2 g

Dietary Fiber8.2 g

Protein33.8 g

Salt2 g

Potassium192.3 mg

Calcium23.4 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

•Pan with Lid

•Tall-Sided Pan

•Paper Towel

Cooking Steps

Boil plenty of the water in a pot or saucepan.
Cook the giant couscous for 12 - 14 minutes, covered, then drain and set aside.
Meanwhile, cut the Romano pepper into strips and slice the onion into half rings.
Heat a drizzle of olive oil in a frying pan over medium high heat and fry the Romano pepper and half of the onion for 3 - 5 minutes. Deglaze with the balsamic vinegar and add the passata, the Sicilian herbs and the sugar. Mix well and cook for 5 more minutes. Add a splash of water if necessary.

Pat the basa dry with kitchen paper and coat with half of the paprika. Season with salt and pepper.
Melt the butter in a frying pan over medium-high heat. Fry the basa with the capers and the rest of the onion for 3 minutes per side.
Meanwhile, zest the lemon and then cut it into six wedges.
When the fish is done, squeeze one lemon wedge per person directly into the pan and then turn off the heat.

Slice the olives and roughly chop the parsley.
When the tomato sauce is done, add the giant couscous to the frying pan and mix well.
Add the olives and the oregano, along with the rest of the paprika and two thirds of the parsley.
Mix well and season to taste with salt and pepper.

Serve the giant couscous on plates and top with the basa in its lemon butter sauce.
Garnish with the rest of the parsley and the lemon zest as preferred.
Serve the rest of the lemon wedges alongside.