.png)
I fancied trying a few new dishes and I feel the best way to do so is to go on Gousto and order a few meals.
HOW IT COMES: It comes in a cardboard box with ice packs, all the dry products come in their very own paper bag. This month I got two free gifts, the recipe card folder and also the Aperol gift box. Also how cute is the box for the egg that I got for another recipe.
PREPARATION TIME:
30 minutes
INGREDIENTS:
1 ciabatta
2 x 100g basa fillets
30g panko breadcrumbs
10.5g wholegrain mustard
15g capers
3 white potatoes
50ml mayonnaise
1 gem lettuce
5g dill
1 spring onion
1 British free-range egg
NUTRITION (per serving):
Energy (kJ) - 2582
Energy (kcal) - 612
Fat - 27.1g
Of which saturates - 5g
Carbohydrate - 61.9g
Of which sugars - 4.5g
Dietary Fiber - 6.5g
Protein - 32.4g
Salt - 1.87g
INSTRUCTIONS:
STEP 1: Preheat the oven to 220°C/ 200°C (fan)/ gas 7. Cut the potatoes (skins on) into chips. Add the chips to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up. Put the tray in the oven for 20-25 min or until the chips are golden and crisp.
STEP 2: Meanwhile, trim, then slice the spring onion finely. Chop half the capers finely. Tip: Cooking for 2? Save the remaining capers for another recipe!
STEP 3: Chop the dill finely, including the stalks. Combine the sliced spring onion, mayo, chopped capers, half [all] the wholegrain mustard, chopped dill and a pinch of salt, pepper and sugar in a small bowl – this is your remoulade. Tip: Cooking for 2? Save the remaining wholegrain mustard for another recipe! Separate and wash the gem lettuce leaves, pat them dry with kitchen paper then set aside until later.
STEP 4: Add 3 tbsp flour to a plate. Crack the egg into a shallow bowl and whisk. Add the panko breadcrumbs to a separate large bowl with a pinch of salt and mix it up. How cute is the box that the egg comes in.
STEP 5: Coat the basa fillets in the flour, tap off any excess, then add to the beaten egg and finally press it into the panko breadcrumbs firmly to coat everything evenly – this is your breaded basa.
STEP 6: Heat a large, wide-based pan (preferably non-stick) over a high heat. Slice the ciabatta in half. Once hot, add the ciabatta halves, cut-side-down and cook for 3 min or until lightly toasted. Once toasted, transfer the ciabatta to a plate and reserve the pan.
STEP 7: Return the reserved pan with a generous drizzle of vegetable oil (enough to coat the base of the pan) over a medium heat. Once hot, add the breaded basa and cook for 4-5 min on each side, or until golden and cooked through. Tip: Your fish is cooked when it turns opaque and flakes easily. Top the toasted ciabatta halves with the lettuce leaves, a dollop of remoulade and the golden basa – this is your open Scandi-style basa sandwich. Serve the open Scandi-style basa sandwich with the chips and any remaining remoulade to the side. Enjoy!
I loved this dish, I made it for me and my mum's lunch, it was so filling and I can't wait to make it again, the capers and the dill tasted so good on the fish. I will recreate this with other types of fish as well, plus I might forget the chips and have the other half of the ciabatta and make it into a sandwich.
Purchased from: Gousto
Star Rating: 5/5
Date Tried: Tuesday 17th May 2022
This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get 65% off of your first box and 30% off your first month, so you are aware I will be credited £20 towards my next box when somebody uses my code. CODE: ALICI42903718
Comments