Peanut-crusted basa fillets recipe

Peanut-crusted basa fillets recipe

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Looking for a quick dinner recipe that's still packed with flavour? Try this peanut-crusted basa fillet recipe served with a crunchy veg slaw. Make the crust using budget-friendly crunchy peanut butter and spice it with coriander, lime, ginger, chilli and garlic for a real kick of flavour. Ready in just 25 mins, this dairy-free dinner will definitely hit the spot. See method

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 342 calories / serving
  • Healthy

Ingredients

  • 2 tbsp Stockwell & Co. crunchy peanut butter
  • 30g pack fresh coriander
  • 2 limes, juiced
  • 1 garlic clove
  • 1 red chilli, deseeded
  • 2cm piece ginger, peeled
  • 265g pack basa fillets
  • 320g pack vegetable stir-fry mix
  • 1 tbsp light soy sauce
  • 1 tbsp sweet chilli dipping sauce
  • 1 tbsp rice wine vinegar (or extra lime juice)

Each serving contains

  • Energy

    1425kj
    342kcal
    17%
  • Fat

    16g 23%
  • Saturates

    5g 27%
  • Sugars

    15g 16%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 16.6g Protein 29.4g Fibre 6.4g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. In a food processor, blitz the peanut butter with half the coriander, half the lime juice, and all the garlic, chilli and ginger until roughly combined.
  2. Put the basa fillets on a baking tray lined with nonstick baking paper. Divide the peanut butter mix between the fillets and gently spread over to coat the top. Bake for 12 mins or until cooked through.
  3. Meanwhile, put the stir-fry vegetables in a bowl and mix in most of the remaining coriander. Whisk the remaining lime juice with the soy sauce, sweet chilli and vinegar (or extra lime juice). Pour over the veg and toss together. Set aside for 10 mins to soften slightly, then serve with the basa fillets and reserved coriander.

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