Crispy basa with tomato salsa recipe
Created by The Tesco Recipes team
This Mediterranean-style fish dish is a real winner. Pan-fried basa fillets, air-fryer baby potatoes, a fresh salsa and a quick pesto mayo all come together in just 30 minutes. This high-protein dinner works just as well outdoors as in, and it also counts towards your 5-a-day. Use the leftover salsa for another meal (see tip).
See method- Serves 2
- Takes 30 mins
- 472 calories / serving
Ingredients
- 400g baby potatoes, halved or quartered if large
- 1 tbsp olive oil, plus 2 tsp
- 1 small garlic clove, crushed
- 2 tsp red wine vinegar
- 1 tbsp extra-virgin olive oil
- 2 x 450g packs Tesco Finest tomatoes on the vine, chopped
- 1 cucumber (reserve a 2.5cm piece for the gazpacho, see tip), remainder peeled and chopped
- 2 tbsp plain flour
- 3g fresh thyme leaves, chopped (optional)
- 1 tsp dried rosemary
- 2 skinless boneless basa fillets, patted dry
- 2 tsp Tesco Finest fresh basil pesto
- 2 tbsp light mayonnaise
- 2g fresh mint leaves, finely sliced
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Shop ingredientsEach serving contains
- Energy
- 1980kJ 472.0kcal
- Fat
- 20g
- Saturates
- 4g
- Salt
- 0.7g
- Sugars
- 7g
of the Reference intake
Carbohydrate 41.8gProtein 27.7gFibre 5.8g
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Method
- Preheat an air-fryer to 180°C. Toss the potatoes with the extra 2 tsp olive oil in the air-fryer drawer, season, then air-fry for 20-25 mins until golden and tender, shaking the tray every 5 mins.
- Meanwhile, mix the crushed garlic, vinegar and extra-virgin olive oil in a bowl; season. Add the tomatoes and cucumber, stir, then set aside.
- Put the flour in a shallow bowl, mix in the thyme and rosemary and some seasoning. Dip the fish in the flour to lightly coat. Pat to remove any excess.
- Heat the remaining 1 tbsp olive oil in a frying pan over a medium-high heat until hot. Add the fish; fry for 3-4 mins each side or until crispy and cooked through. Meanwhile, mix the pesto into the mayo.
- Reserve 900g of the salsa in a sealed container in the fridge for up to 2 days for the Gazpacho (see tip). Mix the mint leaves into the remaining salsa and serve with the basa, potatoes and pesto mayo.
- Cook once, eat twice tip: Use the leftover salsa for our Easy gazpacho.
- See more Recipes for two
