Just Quick Snacks : Basa fillet in squash sauce

Monday 4 December 2017

Basa fillet in squash sauce

The tomato sauce is flavoured with butternutsquash wedges. For best flavour roast the butternusquash. If you want to save on time cut the squash into smaller slices with the peel removed.

Tomato sauce –

Use a clean pan scrubber to clean 1 small butternutsquash. Cut the squash in half and remove the pith and the butternutsquash seeds, discarding the pith and place the seeds into a dish, sprinkle with black pepper and brush with oil.

Cut the butternutsquash into 4 then 8 pieces and cut each piece into wedge shapes. Put on a baking sheet in a single layer, sprinkle with dried rosemary and drizzle oil over and bake in a preheated oven 180 fan 200C for 30 minutes. The seeds will go for the last 10 minutes of this to roast.

Use a large deep fry pan with a lid and dice 1 large shallot and fry in the pan for 1 minute with 2 tsp heated oil. Add a large can of peeled plum tomatoes and snip the tomatoes randomly with scissors. Sprinkle with 1 tbsp dried marjoram and basil, 1tsp sugar, 1tsp sea salt and white pepper.

Bring to boil whilst you prepare: (when boiling point is reached turn heat down to low).

Rinse, top and tail 6 fresh green beans and cut into 1” pieces

2 large florets broccoli

Dice 1 mushroom

Grate 4 large garlic cloves

Strip 1 cavolo nero branch from its stalk, discard the stalk and dice the cavolo nero

Add the roasted butternutsquash and the roasted seeds to the tomatoes in the fry pan, stir then all of the above prepped items.

Add 1 portion of frozen basa fillet per person, sprinkle the basa with seasalt and a drizzle of oil. Bring back up to the boil. Lower the heat to simmer and leave to cook with a lid on for 30 minutes before serving..
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There’s enough sauce for up to 4 people. If you served less than this retain the sauce, fridge when cooled and use next day for my next recipe (to follow).

The sauce also freezes well.

N.
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