Pistachio Basa with Asparagus & Smashed Potatoes

2 portions - 50 mins

A crispy pistachio and herb crust on flaky white fish, served alongside charred asparagus and golden smashed potatoes with a simple lemon and parsley dressing. Looks like a lot of effort, takes a lot less than it should.

• Ingredients

  • 25g pistachios

  • 20g Panko breadcrumbs

  • 2 x basa fillets, skinless

  • Small handful of fresh parsley

  • 450g new potatoes

  • 2 garlic cloves, grated

  • Asparagus, woody ends snapped off 

  • ½ lemon, zest

  Dressing:

  • 3 tbsp olive oil

  • ½ lemon, juiced

  • Small handful of fresh parsley

  • Salt & pepper

• Method

  STEP 1
  Put the new potatoes in a pan of salted water, bring to the boil and cook for 15–20 minutes until completely tender.

  STEP 2
  While the potatoes cook, make the crust.
  Pulse the pistachios in a food processor until roughly chopped.
  Add the Panko breadcrumbs, lemon zest, 1 grated garlic clove, a small handful parsley and 1 tbsp olive oil.
  Season and blend the mixture briefly in the food processor once more.

  STEP 3
  Pat the basa fillets dry with kitchen paper and transfer to a small lined baking tray.
  Press the pistachio-panko crumb mixture firmly onto the top side of each fillet and drizzle with a little more olive oil. Set aside.

  STEP 4
  Preheat your oven to 220°C fan.
  Drain the potatoes and leave to steam dry for a minute.
  Then tip onto a large baking tray and smash each one flat with the bottom of a glass.
  Drizzle generously with olive oil, scatter over the remaining crushed garlic and season well.
  Roast for around 20 mins until the edges are golden and crispy.

  STEP 5
  With 10 minutes left on the potatoes, turn the oven down to 200°C.
  Toss the asparagus in a little olive oil, season and add to the potato tray.
  Place the basa fillets in the oven too and cook everything for 10-11 minutes until the crust is deep golden, the fish flakes easily, and the asparagus is tender with a little char.

  STEP 6
  While everything is in the oven, blend all your dressing ingredients until smooth.
  Serve the fish alongside the smashed potatoes and asparagus with dressing drizzled over.

• Benefits

  • Basa is a source of lean protein and provides naturally occurring minerals.

  • Pistachios and olive oil contribute healthy fats and are a source of vitamin E.

  • Asparagus and parsley bring naturally occurring plant compounds found in green vegetables and fresh herbs.

  • New potatoes are a source of fibre and provide slow-releasing energy to help keep you full.

  • Lemon juice adds brightness and is a source of vitamin C.