Basa with Creamy Cherry Tomato Penne
with courgette, lemon & mint0.0(63)
Calories
:Â
903 kcalProtein
:Â
40g proteinTotal
:Â
15 minutesDifficulty
:Â
MediumFamily
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Vis
- Soja
- Mosterd
- May contain traces of allergens
- Selderij
Cherry tomatoes are more than just sweet and juicy - they're also rich in antioxidants, such as lycopene. Not to mention the pop of colour they add to a range of dishes!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
½ piece
Courgette
1 piece
Garlic
¼ piece
Lemon
½ piece
Red onion
65 g
Red cherry tomatoes
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
¼ sachet(s)
Italian seasoning
2.5 g
Fresh mint
(May be present: Selderij)
½ sachet(s)
Sicilian-style herb mix
1 piece
Basa fillet
(Contains: Vis)
Not included in your delivery
½ teaspoon
White wine vinegar
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
¼ piece
Low sodium fish or vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3777 kJ
Calories903 kcal
Fat35.3 g
Saturated Fat18.6 g
Carbohydrate83.3 g
Sugar16.6 g
Dietary Fiber10.8 g
Protein40 g
Salt1.6 g
Trans Fat0.1 g
Potassium560.6 mg
Calcium61.1 mg
Iron1.4 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
•Grater
•Pan with Lid
•Casserole
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the pasta for 9 - 11 minutes, covered.
- Meanwhile, grate the courgette and crush or mince the garlic.
- Quarter the lemon and halve the cherry tomatoes.
- Slice the onion into half rings.
2
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion with the garlic and cherry tomatoes for 1 - 2 minutes.
- Stir in the cream, white wine vinegar and Italian herbs. Simmer for 1 minute over low heat, then crumble in the stock cube (see pantry for amount).
- Stir in the courgette and season to taste with salt and pepper.
- In the meantime, finely chop the mint leaves.
3
- Melt a generous knob of butter in a frying pan over medium-high heat.
- Season the fish on both sides with the Sicilian-style herbs, then fry for 3 minutes per side.
- Deglaze with the juice of 1 lemon wedge per person.
- Add half of the mint, then season to taste with salt and pepper.
4
- Stir the pasta into the creamy courgette sauce and then serve on plates.
- Top with the fish in its butter sauce.
- Garnish with the rest of the mint and serve any remaining lemon wedges alongside.
