Baja-Style Crumbed Fish & Sweet Potato

Name: Baja-Style Crumbed Fish & Sweet Potato with Charred Veg Salad & Chipotle Drizzle
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Capsicum; 1 tin Sweetcorn; 280 g Crumbed Basa; 1 Cucumber; 1 Gourmet Leaf Mix; 1 packet Mild Chipotle Sauce; 1 packet Sweet Potato Chunks; 1 Lime; 1 packet Garlic Aioli; 2 tbs olive oil

with Charred Veg Salad & Chipotle Drizzle

Recipe Development TeamUpdated on March 20, 2026

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Calories

785 kcal

Protein

24.2g protein

Preparation Time

25 minutes

Difficulty

Easy

Under 30g carbs

Allergens:

Fish
Gluten
Soy
Wheat
Eggs

We're in our light and bright era so only a salad will do! These fresh ingredients (capsicum, corn and cucumber) are calling your name and when they become the base for golden crumbed basa, you'll want to remake it over and over again. Don't forget the creamy chipotle sauce! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Capsicum

1 tin

Sweetcorn

280 g

Crumbed Basa

(Contains: Fish, Gluten, Soy, Wheat;)

Cucumber

Gourmet Leaf Mix

1 packet

Mild Chipotle Sauce

(Contains: Soy;)

1 packet

Sweet Potato Chunks

Lime

1 packet

Garlic Aioli

(Contains: Eggs;)

Not included in your delivery

2 tbs

olive oil

Nutritional Values

Calories785 kcal

Energy (kJ)3280 kJ

Fat43.4 g

of which saturates8.9 g

Carbohydrate71.3 g

of which sugars25 g

Dietary Fibre10.5 g

Protein24.2 g

Sodium890 mg

Potassium19.6 mg

Calcium5.9 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced.
• Place sweet potato chunks on a lined oven tray. Drizzle with olive oil, season
with salt and toss to coat.
• Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, thinly slice capsicum into strips. Drain sweetcorn. Thinly slice
cucumber into rounds. Slice lime into wedges.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum and
corn kernels, tossing, until tender and lightly browned, 4-5 minutes.
• Transfer to a large bowl and allow to cool slightly.

• Wipe out frying pan, then return to medium-high heat with enough olive oil to
cover the base.
• When oil is hot, cook crumbed basa until golden and cooked through,
2-3 minutes each side.
• Transfer to a paper towel-lined plate. Season to taste with salt and pepper.

• To the bowl with capsicum, add gourmet leaf mix, cucumber, a good squeeze of
lime juice and a drizzle of olive oil. Season to taste.
• Slice fish, if preferred.
• Divide charred veg salad and sweet potato between plates, then top with
Baja-style crumbed fish.
• SPICY! This is sauce is hot, but use less if you’re sensitive to heat! Drizzle over garlic
aioli and mild chipotle sauce.
• Serve with remaining lime wedges. Enjoy!