Solo: Seared Basa with Roast Onion and Grape Tomat

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Solo: Seared Basa with Roast Onion and Grape Tomat

This simple but repertoire must have dinner done in seconds with satisfied tastebuds at the table as we pair spiced basa fillets with a delicious pesto and parmesan grape tomato and cannellini roast.

Ingredients to serve 1

  • 1 x Basa Fillet
  • 15g x Basil Pesto
  • 100g x Cherry Tomatoes
  • 3 x Baby Onions - halved and peeled
  • ½ tin x Cannellini Beans - drained and rinsed
  • 50g x Baby Spinach - long or thick stems removed
  • 1 clove x Garlic - pressed
  • 10g x Grated Parmesan
  • 7.5g x Butter (from your pantry)
  • 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 and cherry tomatoes well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

Trim the root end of your baby onion slightly beforehand this will make peeling it a bit easier and once roasted it won't fall apart.

Step 1 - Roast Onion, Grape Tomato and Beans

Toss your halved baby onions in a large mixing bowl with olive oil, salt and pepper. Scatter onto an oven tray (reserve your oil) and pop into the oven for 12 minutes. In the meanwhile toss your cherry tomatoes, pressed garlic and drained cannellini beans in your large mixing bowl with olive oil, salt, and pepper. After your onions have roasted for 12 minutes add your cherry tomatoes and beans, continue to roast for 8-10 minutes until your onions have browned, your cherry tomatoes are roasted and your beans have warmed through. Quickly mix through your picked baby spinach so it wilts in the heat of your roasted vegetables. Then proceed to taste, season if need be with salt and pepper and sprinkle over your grated parmesan.

Step 2 - Seared Green Basa

Season your basa with salt and pepper. Heat a large frying pan over med-high heat, once your pan is hot but not smoking sear your basa for 2-3 minutes on each side until crispy and seared. Remember you want to allow your fish to crust before moving it at all, a non-stick pan will help with this. Once your basa fillets are cooked transfer them to a serving dish and to the same hot pan add your butter until it froths, then add your basil pesto with a dash of water. Mix this sauce through and season if need be with salt and pepper. Pour your sauce over your fish once done.

To Serve

Divide your roast onion, grape tomato and beans amongst your servings and top with your seared green basa.