Recipes
Baked fish with crunchy slaw
Tender fish fillets on a pea pureé, with an extra bite of red cabbage slaw
Tender fish fillets on a pea pureé, with an extra bite of red cabbage slaw
(13 votes)
Cook: 30 Mins
Serves: 4
Price: £1.43 per serving
Nutritional Information
Each 444g serving contains
Energy
1581kj
377kcal
1581kj
377kcal
19%
Fat
5.8g
5.8g
Med
8%
8%
Saturates
1.3g
1.3g
Low
7%
7%
Sugars
12.0g
12.0g
High
13%
13%
Salt
1.60g
1.60g
High
27%
27%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
356kj/85kcal
Typical energy values per 100g:
356kj/85kcal
Ingredients
4 frozen basa fillets (from 450g pack)
1 lemon, sliced
2tsp rapeseed oil
150g carrots, grated
200g red cabbage, finely shredded
50g shallots, peeled and finely shredded
1 Gala apple, cut into matchsticks
Juice ½ lemon
2tbsp chopped parsley
1 reduced-salt veg stock cube, made up to 150ml
400g frozen peas
2-pack Bake at Home Baguettes, baked and cooled
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
2
Put the fish on the tray and lay 2 lemon slices on each piece. Drizzle with the oil and season with pepper. Bake for 20-25 mins or until the flesh flakes easily.
3
Meanwhile, put the carrots, cabbage, shallots, apple, lemon juice and 1tbsp of the parsley in a bowl. Season with black pepper and toss to coat. Chill for 10 mins.
4
Put the stock in a pan and bring to a simmer. Add the peas, season with pepper and cook for 5-6 mins until soft. Blitz with a handheld blender to a rough purée. Stir in the rest of the parsley.
5
Divide the pea purée between 4 plates and set the fish on top. Sprinkle with pepper and serve with the slaw and baguettes.