Baked basa sits on top of luxurious lemon mashed potato. You'll make sweet, slow roasted cherry tomatoes to accompany, along with a delicious cheesy basil and parsley pesto
Nutritional values per 1 serving
Meanwhile, roughly chop the garlic
Chop the parsley and basil roughly, including the stalks
Slice the lemon[s] in half and cut 2  wedges and set them aside for serving
Add the garlic, parsley and basil to a mortar and grind to a coarse paste
Grate the cheese directly into the mortar and continue to grind together to make a paste
Drizzle over enough olive oil to loosen the mix and add a squeeze of lemon juice
Season with a pinch of salt and pepper and set aside - this is your pesto
Drain the cooked potatoes and leave them to steam-dry for 5 min
Tip: this allows the potatoes to dry out, making them perfect for mashing later!
Return your potatoes to the pot
Add 2 tbsp [4 tbsp] of lemon juice, a knob of butter and a drizzle of olive oil
Mash until smooth
Season with a pinch of salt and pepper - this is your lemon mash
Serve the basa fillets over the lemon mash with the cherry tomatoes and pesto to the side
Garnish with a wedge of lemon
There are no reviews yet.
Your email address will not be published. Required fields are marked *
Your review *
Save my name, email, and website in this browser for the next time I comment.
Foodin 2020 ©. All Rights Reserved
No products in the cart.