Recipes
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

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(13 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.43 per serving

Nutritional Information

Each 444g serving contains

Energy
1581kj
377kcal
19%
Fat
5.8g
Med
8%
Saturates
1.3g
Low
7%
Sugars
12.0g
High
13%
Salt
1.60g
High
27%
2
of your 5-a-day
of your reference intake.
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.