Food & Drink, Recipes

Recipe of the Month: Italian Style Basa

March 17, 2020, Author: bianca

… from UCook

With top-quality ingredients, already perfectly measured out and delivered straight to your door, you can create delicious and healthy world-class dishes in the comfort of your own kitchen.

We recently tested out the UCook box and what a treat! There are three different options to choose from: Easy Peasy, Health Nut and Vegetarian. You can choose between 12 seasonally inspired recipes every week. All ingredients are delivered to your door and therefore you can have restaurant-quality meals every single night! All of the ingredients are locally sourced, organic and seasonal, which in turn makes it so much better for you!

Needless to say, every night was date night for us as we just had so much fun cooking the most delectable, healthy meals together. We indulged in beef rump and tzatsiki slaw, exotic Moroccan lamb and Chinese pork and soba noodles, but the Italian-style Basa was our favourite. The quality of the meat and produce were outstanding and the UCook experience definitely comes highly recommended!

Italian-style Basa

Serves 4

  • 400g Basa fish fillets
  • 160ml basil pesto
  • 20g fresh basil
  • 320g baby tomatoes
  • 300ml bulgur wheat
  • 480g baby marrows
  • 80g butter lettuce
  • 40ml balsamic vinegar
  • Butter

Step 1:

Boil the kettle. Submerge the bulgur wheat in 600ml boiled water. Drizzle with olive oil, fork through some seasoning, cover with cling film and set aside to steam for 15-20 minutes until cooked. On completion, fluff up with a fork and season to taste.

Step 2:

Halve the baby tomatoes. Place them in a bowl with a drizzle of oil, season well and set aside. Halve the baby marrow lengthways, then cut into 2-3cm chunks on the diagonal. Place a nonstick pan over medium heat with a drizzle of oil. Fry the baby marrow for 5 minutes, shifting occasionally, until golden. Remove from the pan, place in a large salad bowl and season.

Step 3:

Return the pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the Basa for 2-3 minutes on each side until golden and cooked through. Remove from the pan and season.

Step 4:

Rinse and thoroughly slice the basil leaves and stalks, keeping them separate. Rinse and roughly slice the lettuce. Toss the bulgur with half of the pesto, baby tomatoes, baby marrow, basil stalks and seasoning.

Step 5:

Time to plate up! Make a bed of green leaves and loaded bulgur and stop with the golden Basa. Garnish with the basil leaves, dollop over the remaining pesto and finish off with some balsamic vinegar. Buon Appetito!

DISCOUNT: For all first-time users, use the code #HELLOPRETORIA when you checkout and receive 30% off 3 boxes! Valid until 10 June 2020

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