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Basa Fillets with Creamy Sun Dried Tomato Sauce

4/5
£1.33 per portion Per Portion
30M

Ingredients

  • 380g basa fillets (£1.89)
  • 8-10 sun-dried tomatoes (£1.09)
  • 150ml creme fraiche (£0.95)
  • 2 large handfuls spinach (£1.42/6)=(£0.23)
  • 1 large onion (£0.49/3)=(£0.17)
  • 3 cloves garlic (£0.10)
  • 300g brown rice (£0.89)

Cupboard Essentials

  • I veggie stock cube
  • 2 tbsp olive oil
  • 1/2 tsp chilli flakes
  • 1 tsp of dried basil
  • Salt & Pepper

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Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
  • Save money & reduce time meal planning with our shopping cart feature
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Learn More

Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
  • Save money & reduce time meal planning with our shopping cart feature
  • Access all your favourite recipes & step by step videos in your personal dashboard
Learn More

Method

*Defrost the basa fillets overnight in the fridge*

1. Add the brown rice to a medium saucepan with double the amount of water (rice to water ratio 1:2). Bring to a simmer and set the timer to 25 minutes.

2. Start by finely slicing the garlic. Add 2 tbsp of olive oil to a large frying pan on a low heat with the garlic and 1/2 tsp of chilli flakes.

3. Slice the onion and add to the frying pan along with 1 tsp of dried basil. Fry for 6 minutes on a medium heat. Half way through, add the chopped sun-dried tomatoes and a pinch of salt.

4. Once the onions are translucent, pour in the vegetables stock and the creme fraiche. Reduce the heat and stir until the the sauce has combined.

5. Season both sides of the fillets with salt before placing in the sauce to poach (doesn’t matter if they aren’t submerged). If you haven’t got a lid for your large frying pan like me, chuck a baking tray on top.

6. Poach for 10 minutes if defrosted or 13 mins of frozen. For the final 3 minutes add the spinach to wilt into the sauce.

7. Once the times up, gently fold in the spinach around the fillets. Serve with some black pepper and the brown rice!

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