Spice Crusted Basa

This one is the ultimate week-night style healthy dinner. I know that cooking was fun in the beginning of this social distancing time, but now we`re all just kind of looking into quick meals that won`t break the bank or the scale.

Every week or so when we go to the grocery store we can still find a fair amount of potatoes (albeit not as nice as they usually are), and frozen seafood so we decided to make a deliciously healthier version of fish and potatoes.

Start by cutting the potatoes into approximately 1-inch pieces. Boil them in a large pot of water with 1 tablespoon of salt and 1 teaspoon of baking soda until you can stab a fork through the potatoes.

Preheat the oven to 425F.

In a large plate, mix breadcrumbs, cumin, coriander and Cajun spice, and chopped fresh parsley.

Dry the fish fillets with a paper towel. Drizzle oil, salt and pepper onto the fillets and rub them with your hands to fully cover each fillet. Press both sides of the fish onto the spiced breadcrumbs to coat it. Reserve it.

Once the potatoes are boiled, drain and separate them on a baking sheet with parchment paper. Drizzle oil, Mallia Seasoning, 1 teaspoon of salt (optional) and 1 of pepper and roast at 425F for about 15-20 minutes. Once ready, reserve in a warm place and lower the oven to 400F.

Wash and cut the chard into 1-inch pieces. In a large frying pan, drizzle oil and saute the chard and the (thawed) frozen vegetable with salt and pepper for about 5-7 minutes or until the chard has wilted and the vegetables are lightly cooked.

Place the fish in the oven on a tray with parchment paper and bake for about 15 minutes (or until cooked) at 400F.

Spice Crusted Basa

Servings: 4

Time: 40 minutes

Ingredients

4 Defrosted Basa Fillets (or other white fish of your choice)

2 Lbs Yukon Gold Potatoes

1 Bunch Swiss Chard

1 Tbsp Ground Cumin

1 Tbsp Ground Coriander

1 Tbsp Cajun Spice

1 Tbsp Chopped Fresh Parsley

1+ Cup Breadcrumbs

1+ Tbsp Canola/Vegetable Oil

1 Cup Frozen Veggie Medley (optional)

1 tsp Baking Soda

2 Tbsp Mallia Seasoning (or your Italian Seasoning of choice)

Salt

Pepper

Step-by-Step

1.       In a large pot, boil the potatoes (1-inch pieces) with salt and baking soda until tender. Drain and lay them on a baking sheet.

2.       Drizzle olive oil, Mallia seasoning, salt and pepper onto the cooked potatoes. Roast them at 425F for about 15-20 minutes (until they have a crispy outer layer).

3.       Mix the spices with the breadcrumbs. Pat dry the fillets with a paper towel, oil it lightly and sprinkle salt and pepper on it. Press all sides of the fish onto the breadcrumb mixture to coat it.

4.       Bake the fish at 400F for about 15 minutes or until cooked through.

5.       Wash and chop the Chard into about 1-2 inch-thick pieces. Saute in a pan with the (thawed) frozen vegetables, a little bit of oil, salt and pepper for about 5-7 minutes, until the leaves are all wilted.