Baked fish with crunchy slaw hero

Baked fish with crunchy slaw

Tender fish fillets on a pea pureé, with an extra bite of red cabbage slaw

, 23 September 2020

(13 votes)

Baked fish with crunchy slaw

  • 30 Mins

  • Serves: 4

  • Price: £1.43 per serving

Nutritional Info
Each 444g serving contains

  • Energy

    1579KJ

    377KCAL

    19%

  • Fat

    5.8g

    low

    8%

  • Saturates

    1.3g

    low

    7%

  • Sugars

    12.0g

    low

    13%

  • Salt

    1.60g

    med

    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

  • Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

  • 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.

  • 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.

  • 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.

  • Divide the pea purée between 4 plates and set the fish on top. Sprinkle with pepper and serve with the slaw and baguettes.