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 capers are the unopened buds of the caper plant? They are mainly harvested in countries with Mediterranean climates.

Tags:

Calorie Smart

•High Protein

Allergens:

Tarwe

•Gluten

•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: Tarwe, Gluten May be present: Mosterd, Soja)

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)2841 kJ

Calories679 kcal

Fat25.7 g

Saturated Fat10.7 g

Carbohydrate74.6 g

Sugar18.5 g

Dietary Fiber9.2 g

Protein34.8 g

Salt2.1 g

Potassium267.5 mg

Calcium27.4 mg

Iron0.6 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

•Tall-Sided Pan

•Small Bowl

•Paper Towel

Cooking Steps

Boil plenty of water in a pot or saucepan.
Cook the giant couscous for 12 - 14 minutes, 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. Fry the Romano pepper with half of the onion for 3 - 5 minutes.

Deglaze with the balsamic vinegar, then add the passata, the Sicilian-style herbs and the sugar.
Mix well and cook for 5 more minutes. Add a splash of water as necessary if it seems too thick.
Meanwhile, zest the lemon and then cut it into wedges.
Juice 1 lemon wedge per person into a small bowl.

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

Pat the fish dry with kitchen paper and season with salt and pepper.
Melt a generous knob of butter in a frying pan over medium-high heat. Fry the fish with the capers and the rest of the onion for 3 minutes per side, then add the lemon juice.
Top the giant couscous with the fish in its sauce. Garnish with the lemon zest and the rest of the parsley.