Provençal-Style Fried Basa Sandwich With Herby Aioli
This French twist on the humble fish finger sarnie is seriously posh nosh. Fill your butty with crispy pan-fried basa and sweet pepper before serving up with golden fries and herby aioli. Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Vegetable oil (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
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into 2 large pieces per person
Cut your potatoes (skins on) into chips
Add the chopped pepper to one side of a baking tray (or two!)
Add the chips to the other side of the tray[s]
Drizzle everything with vegetable oil and season with a pinch of salt and pepper, then give it a good mix up and put the tray[s] in the oven for an initial 15 min or until the pepper is tender and slightly charred
Meanwhile, peel and finely chop (or grate) your garlic
Chop your dill finely, including the stalks
Combine your mayo and chopped garlic (not a fan of raw garlic? Try using less!) in a small bowl with the chopped dill, a pinch of salt and 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil – this is your herby aioli
Add your balsamic vinegar to a medium bowl
Once the pepper is tender, remove the tray[s] from the oven
Transfer the tender pepper to the bowl and set aside to marinate
Return the tray[s] to the oven for 10-15 min further, or until the chips are golden and crisp
While the chips are cooking, pat your basa fillet[s] dry with kitchen paper and cut in half widthways
Add your cornflour, ground smoked paprika and a pinch of salt to a plate and give everything a good mix up – this is your cornflour mix
Add your basa pieces to the plate and press them into the cornflour mix until completely coated – this is your coated basa
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the coated basa and cook for 3-4 min on each side or until cooked through and lightly crisped – this is your crispy basa
Tip: Your fish is cooked once it turns opaque and flakes easily
Once the chips are almost done, add your ciabatta[s] to the tray[s] and return it to the oven for 4-5 min or until warmed through
Wash your salad and pat dry with kitchen paper
Remove the marinated pepper from the bowl and reserve the balsamic vinegar
Once done, carefully slice the warmed ciabatta[s] in half
To assemble your sandwich, spread a little herby aioli over the ciabatta base and top with the marinated pepper and the crispy basa, then finish with the ciabatta lid
Serve the salad, chips and remaining herby aioli to the side
Drizzle the salad with some of the reserved balsamic vinegar
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 † (egg, fish, gluten, mustard, sulphites).
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.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
