Solo: Basa with Blistered Toms and Aubergine

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Solo: Basa with Blistered Toms and Aubergine

A crispy pan seared white flaky fish with red oil marinated roasted chickpeas and aubergine served with blistered tomatoes and thick greek yoghurt.

Ingredients to serve 1

  • 1 x Basa Fillets
  • 1 x Tomatoes - quartered
  • ½ x Aubergine - halved lengthwise, cut into half moons
  • ½ tin x Chickpeas - drained and rinsed
  • ¼ x Lemon - zested then halved for juicing
  • 50ml x Plain Yoghurt
  • 2.5g x Chives - chopped
  • 25ml x DD Red Base
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C.

Washing Instruction

Wash your hands, tomatoes, aubergine, and lemon well. Rinse you chives thoroughly and drain on paper towel.

Gino's Tip

It's best to pack your aubergine half-moons neatly and evenly spaced on your oven tray. In this way, you ensure even cooking and browning and make it easier to flip them over halfway through. You can add another drizzle of olive oil just before placing your aubergine half-moons in the oven.

Step 1 - Roasted Tomatoes, Chicks and Aubergine

Toss your quartered tomatoes and drained chickpeas in a large mixing bowl with a glug of olive oil, salt, and pepper. Scatter onto an oven tray and pop into the oven 8-10 minutes until your tomatoes are soft and blistered and your chickpeas begin to crisp. In the meanwhile in the same bowl used for your tomatoes and chickpeas, toss your half-moon aubergine with a drizzling of olive oil, salt, and pepper. Place onto a separate oven tray and pop into the oven for 10-12 minutes, flipping them over halfway through or once the sides begin to brown - See Gino's Tip.

Step 2 - Seared Basa and Red Oil

Season your basa fillets with salt and pepper. 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. 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 it's ready. Transfer your seared fish to a plate and keep warm in the microwave, reduce the heat to low and to the same pan add your DD Red Base. Add a quarter cup olive oil and while whisking bring your oil to heat. Once your oil has heated through, season with salt and pepper to bring out the flavor and use this to pour over your roasted cherries, chicks and aubergine along with your lemon zest and a squeeze of lemon juice.

To serve

Divide your roasted tomatoes, chicks and aubergine amongst your servings, drizzle over your red oil. Top with your chopped chives, seared basa and dollops of plain yoghurt. Enjoy!