Chorizo-Crusted Basa
with baby potatoes & vegetables- Vis
- Gluten
- Tarwe
Wist je dat kappertjes de ongeopende bloemkoppen zijn van de kappertjesplant? Ze worden voornamelijk geoogst in landen met een Mediterraans klimaat.
Ingredients
200 g
Baby potatoes
1 piece
Basa fillet
(Contains: Vis)
25 g
Diced chorizo
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
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.
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. Top with half of the chorizo-panko mixture, then transfer the fish to the baking sheet for the final 13 - 15 minutes of cooking time. In a small bowl, combine the rest of the mayonnaise with the balsamic vinegar.
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.
