Roasted kalettes with basa fillets and anchovies recipe
A cross between kale and Brussels sprouts, kalettes are wonderfully sweet and nutty seasonal greens. Their punchy flavour pairs brilliantly with the saltiness of anchovies in this delicious fish recipe with flaky basa, buttery beans and a little kick of chilli. It's both gluten- and dairy-free and, despite looking (and tasting!) uber impressive, it only takes 30 minutes to make.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 283 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 300g kalettes, tough ends trimmed
- 2½ tbsp olive oil, plus extra to serve (optional)
- 2 garlic cloves, crushed
- 4 anchovy fillets (from a jar), drained and chopped
- 4 skinless and boneless basa fillets
- 2 large lemons, sliced
- 400g tin cannellini beans, drained and rinsed
- 1 red chilli, deseeded and finely sliced, to serve
Each serving contains
- Energy
- 1185kJ 283.0kcal
- Fat
- 11g
- Saturates
- 3g
- Salt
- 0.9g
- Sugars
- 4g
of the Reference intake
Carbohydrate 12.5gProtein 31.1gFibre 7.0g
Method
- Preheat the oven to gas 8, 230°C, fan 210°C. Put the kalettes on a large baking tray, drizzle with ½ tbsp olive oil and season. Roast for 8 mins.
- Meanwhile, mix the garlic with the remaining olive oil in a small bowl. Remove the tray from the oven and reduce the temperature to gas 4, 180°C, fan 160°C.
- Push the kalettes to one side and scatter the anchovies over them. Put the basa fillets on the tray and brush with the garlic oil, then place 4 lemon slices on each fillet; season with black pepper. Bake for 12-15 mins until the fish is cooked through and the kalettes are tender, adding the cannellini beans for the last 5 mins of cooking.
- Divide the kalettes, fish and beans between serving plates. Scatter with the chilli to serve and drizzle with oil, if you like.
- Tip: Use any tinned pulses in your cupboard – lentils, chickpeas and butter beans will all work well.
- See more Fish recipes
