Recipe

Solo: Lemony Fennel Flaky Fish with Spiced Tomato

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Solo: Lemony Fennel Flaky Fish with Spiced Tomato

Beautifully seared basa finished with lemon zest and herbs a sweet tomato and black mustard lyonnaise sweet potato and garlic greens.




Ingredients to serve 1

  • 1 x Basa Fillets
  • ¼ x Lemon - zested and then halved for juicing
  • 2.5g x Fennel - chopped
  • ½ x Onion - thinly sliced
  • 150g x Sweet Potato Chunks
  • ½ x Avocado - halved, pip removed, peeled and diced
  • 75g x Swiss Chard - roughly torn
  • 40ml x DD Spiced Base
  • Water (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”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands and lemon well. Rinse your swiss chard and fennel thoroughly and drain on paper towel.

Gino's Tip

Oven-roasted swiss chard is a treat during cooler weather when the leaves are no longer at their peak. When roasted they go slightly crispy so keep an eye on them in the oven.

Step 1 - Spiced Roast Sweet Potato

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 16-18 minutes, checking on them halfway through. While your sweet potatoes are roasting, heat a large casserole pan over med-high heat, add a drizzle of olive oil and once your pan is hot but not smoking fry your thinly sliced onions for 8-10 minutes until it begins to caramelise. You may add a dash of water and lower the temperature if your onions begin to singe. Once your onions are caramelised add your DailyDish Spiced Base with a dash of water and cook for 3-4 minutes until heated through. Season to taste with salt and pepper. When your potatoes are roasted you may proceed to gently mix them with your sauce.

Step 2 - Saute Chard and Lemon and Fennel Basa

Heat a large frying pan over med-high heat, add a drizzle of olive oil and fry your shredded swiss chard until wilted, about 2-3 minutes. Once done, season with salt and pepper to taste and keep warm in the microwave - give your large frying pan a quick clean. Season your basa 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 ready. Once your fish is done, squeeze over your lemon juice, melt your butter in the residual heat of the pan along with your lemon zest and chopped fennel.

To Serve

Divide your spiced roast sweet potato amongst your servings, top with your saute chard, diced avocado and fennel basa.