Buttery Paprika Basa With Pan Con Tomate Potatoes
Spanish-style paprika basa? Sí, por favor. You'll pan-fry basa in butter and paprika before serving on a bed of crispy roasted potatoes and kale with tangy pan con tomate dressing. Garnish with a zesty lemon wedge and dig in.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Chop your potatoes (skins on) into small bite-sized pieces
Add the chopped potato to a baking paper-lined baking tray (or two!) with a drizzle of olive oil and a generous pinch of salt and pepper
Give everything a good mix up and put the tray[s] in the oven for an initial 15 min or until beginning to soften
While the potatoes are in the oven, roughly chop your tomato[es]
Crush your garlic open by squashing with the side of a knife and discard the skin
Cut your lemon[s] in half
Add the chopped tomato and crushed garlic to a food processor with 2 tbsp [3 tbsp] [4 tbsp] olive oil
Season with a very generous pinch of salt, a few grinds of black pepper and a pinch of sugar and blitz until smooth – this is your pan con tomate dressing
Wash your shredded kale
Add the shredded kale to a large piece of tin foil (or two!) with a pinch of salt, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a generous drizzle of olive oil, then scrunch the foil around the kale to form a tightly sealed parcel[s]
Tear your ciabatta[s] roughly into bite-sized pieces
After the initial 15 min, remove the potatoes from the oven and add the torn ciabatta with a small drizzle of olive oil
Return the tray[s] to the oven along with the shredded kale parcel[s] on a separate tray and cook for 10-12 min or until the kale is tender and the ciabatta is golden
When everything's nearly ready, heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a large knob of butter
Once melted, add your ground paprika and dried oregano with a pinch of salt and mix everything together
Add your basa fillet[s] to the pan with the the juice of half the lemon[s] (save the rest for later!) and cook for 3-4 min on each side – this is your buttery paprika basa
Tip: Your fish is cooked once it turns opaque and flakes easily
Once cooked, remove all of the trays from the oven
Add the cooked kale to the cooked potatoes and mix through the pan con tomate dressing until everything is coated – these are your pan con tomate potatoes
Cut the remaining lemon into 1 wedge per person
Serve the buttery paprika basa over the pan con tomate potatoes
Garnish with a lemon wedge and season with a grind of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish, gluten).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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