Crumbed Basa & Crushed Dill Potatoes
with Herby Mayo & Cherry Tomato Salad
Tonight, enjoy some stellar ingredients stirred through delicately crushed dill potatoes. It truly is the perfect side to crispy, crumbed basa topped with a herby mayo drizzle. You can thank us later!
We’ve replaced the creamy pesto dressing in this recipe with dill & parsley mayonnaise due to local ingredient availability. It’ll be just as delicious, just
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
280 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat;)
1 packet
Chopped Potato
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Mixed Salad Leaves
1
Lemon
1 sachet
Vegetable Stock Pot
1 packet
Snacking Tomatoes
1 packet
Dill
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook chopped potato over high heat, until easily pierced with a knife, 8-10 minutes. Drain and return to saucepan.
• Meanwhile, set air fryer to 200°C.
• Place crumbed basa into air fryer basket and cook until golden and cooked
through, 8-10 minutes (cook in batches if needed). Transfer to a paper towel-lined plate. Season to taste with salt and pepper.
TIP: No air fryer? Heat a large frying pan over medium-high heat with enough
olive oil to coat 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 with salt
and pepper.
• While crumbed basa is cooking, slice lemon into wedges. Halve snacking tomatoes. Roughly chop dill.
• In a medium bowl, combine the honey and a drizzle of vinegar and olive oil. Season to taste.
• To bowl with dressing, add tomato and mixed salad leaves, tossing to coat.
• To potato, add the butter, stock concentrate and a good squeeze of lemon juice, stirring until melted and well combined.
• Lightly crush with a fork. Stir through dill. Season to taste.
• Divide crushed dill potatoes, cherry tomato salad and crumbed basa between plates. Drizzle dill & parsley mayonnaise over crumbed basa to serve. Enjoy!
