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Spiced-salt Basa with Tomatoes and Beans

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 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

6 steps

  1. 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.

  2. Step 2

    Pat the fish dry with kitchen paper, then season on both sides with the spiced salt.

  3. 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.

  4. 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.

  5. 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.

  6. 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.