Crumbed Basa & Crushed Potatoes
with Gourmet Garden Parsley & Creamy Pesto Dressing
- Milk
- Wheat
- Gluten
- Soy
- Fish
- Eggs
- Walnut
- Almond
- Macadamia
- May contain traces of allergens
- Cashew
Gourmet Gardenās Aussie grown parsley is lightly dried for a fresher flavour, and lasts four weeks once opened. Itās perfect for Mediterranean cuisine including pasta, dressings, soups and chicken. Tonight, enjoy this stellar ingredient stirred through delicately crushed potatoes - the perfect side to crispy, crumbed basa topped with a creamy pesto drizzle.
Ingredients
1 packet
chopped potato
1 sachet
Garlic & Herb Seasoning
Ā½ packet
lightly dried parsley
1 packet
Crumbed Basa
(Contains: Wheat, Gluten, Soy, Fish;)
1
Tomato
1
Cucumber
1 packet
mixed salad leaves
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
ā¢ Boil the kettle. Half-fill a medium saucepan with boiling water. ā¢ Cook chopped potato over high heat, until easily pierced with a knife, 8-10 minutes. Drain and return to saucepan. ā¢ To potato, add the butter and garlic & herb seasoning, stirring until melted and well combined. ā¢ Lightly crush with a fork. Stir through Gourmet Garden lightly dried parsley (see ingredients).
TIP: Add a splash of water if the potato looks dry!
ā¢ Meanwhile, set air fryer to 200Ā°C. ā¢ 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 with salt and pepper.
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 mins each side. Transfer to a paper towel-lined plate. Season with salt.
ā¢ While crumbed basa is cooking, roughly chop tomato and cucumber. ā¢ In a medium bowl, combine the honey, a drizzle of vinegar and olive oil. Season to taste. ā¢ To bowl, add tomato, cucumber and mixed salad leaves, tossing to coat.
ā¢ Divide crushed potatoes, garden salad and crumbed basa between plates. ā¢ Drizzle creamy pesto dressing over crumbed basa to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many loved the tasty dish, especially praising the delicious crushed parsley potatoes and crumbed basa.
- Ease of prep:Ā Customers found this meal quick and easy to prepare, making it a popular choice for busy nights.
- Suggestions:Ā Some preferred chips instead of potatoes, while others suggested adding cheese to enhance the salad.
- Portions:Ā Several mentioned adding extra vegetables or pumpkin to bulk up the meal, particularly during colder months.
