Spiced-salt Basa with Tomatoes and Beans
By OcadoLife
Published on 27 June 2024
Looking for a fuss-free fish dish to rustle up midweek? This budget-friendly Spiced-salt Basa with Tomatoes and Beans from cook and author Kitty Coles will hit the spot. You can store leftover spiced salt in a jar and keep it handy to give all sorts of dishes an instant flavour boost. It’s delicious on steak, chicken, potatoes and more.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1 tbsp fennel seeds
- 1 tsp coriander seeds
- 1 tbsp dried oregano
- 1 tbsp sea salt flakes
- 1 tsp ground black pepper
- 0.5 tsp chilli flakes
- 2 (250g) packs basa fillets
- 4 tbsp olive oil
- 2 garlic cloves, peeled
- 500g cherry tomatoes
- 2 (400g) tins butter beans, drained and rinsed (or use cannellini beans)
- 1 small handful basil, leaves picked
Method
Step 1
For the spiced salt, toast the fennel and coriander seeds in a hot pan for 1 min. Cool, then crush them using a pestle and mortar. Stir in the oregano, sea salt, black pepper and chilli flakes.Step 2
Pat the fish dry with kitchen paper, then season on both sides with the spiced salt.Step 3
In the pan used for the spices, heat 2 tbsp oil. Add the garlic cloves, tomatoes and a good pinch of the spiced salt. Cook over a medium-high heat for 5-10 mins, until the tomatoes start to collapse.Step 4
Squish a quarter of the tomatoes to release their juices; stir in the beans and bubble for 5 mins; add a splash of water if they’re looking a bit dry.Step 5
Meanwhile, heat a large frying pan over high heat and add the remaining oil. Fry the fish for 2-3 mins on each side, until cooked through and golden.Step 6
Stir the basil through the tomatoes and beans, then remove from the heat and divide between 4 plates. Top each with a fish fillet and sprinkle with a little spiced salt to serve.