Recipe

Solo: Seared Basa with Brussels Hash

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Solo: Seared Basa with Brussels Hash

A little flavor and luck of the Irish with this savory spiced flaky pan-seared fish with crispy sweet potato, herby brussels sprouts, and bacon hash.




Ingredients to serve 1

  • 1 x Basa Fillets
  • ½ tsp x Chicken Spice
  • 50g x Bacon Bits
  • ¼ x Onion - thinly sliced
  • 1 tbsp x Garlic - crushed
  • 150g x Sweet Potato Chunks
  • 75g x Brussels Sprouts - halved or sliced
  • 1 tbsp x Grated Parmesan
  • 10g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. While you're prepping, preheat your oven to 220C.

Washing Instruction

Wash your hands and brussels sprouts well.

Gino's Tip

You want to allow your basa to sear and crisp on one side before flipping them - use a thin egg lifter to do this. Don't rush the process and don't worry if your fish is sticking to the pan initially it will crust and release itself when ready.

Step 1 - Roasted Sweet Potatoes

Toss your sweet potato chunks in a large mixing bowl with a drizzle of olive oil, salt, and pepper. Scatter onto an oven tray and pop into the oven for 15-18 minutes until lightly browned and crisped. Allow to cool slightly then with an egg lifter loosen your potatoes from your tray.

Step 2 - Brussels Hash

Heat a large casserole pan over med-high heat, add a drizzle of olive oil and fry your diced bacon for 4-5 minutes until crisp. Transfer to your chopping board. Now add your sliced onion, crushed garlic and sliced brussels sprouts along with your butter and a dash of water, cover with a lid and reduce your temperature to medium. Cook for 4-5 minutes until softened. Once done, mix through your roasted sweet potatoes and crispy bacon. Season to taste with salt and pepper.

Step 3 - Seared Basa

Season your basa with salt, pepper, and chicken spice. Heat a large frying pan over med-high heat, once your pan is hot but not smoking add a glug of olive oil and sear your basa, one to two fillets at a time, for 2 minutes on each side.

To Serve

Divide your Brussels hash amongst your servings and top with your seared basa and grated parmesan. Enjoy!