Basa with Ritz Cracker crumb
Prep time: 25 minsTotal time: 
Basa with Ritz Cracker crumb
Basa is an affordable, more sustainable alternative to other white fish varieties. Cook the sweet potato fries in an air fryer, if you prefer
Prep time: 25 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 50g unsalted butter
- 75g Ritz Original Crackers
- zest of 1 lemon, plus wedges to serve
- ½ x 30g pack flat-leaf parsley, leaves finely chopped
- 1 x 500g pack frozen sweet potato fries
- 2 x 250g packs basa fillets
- 2 garlic cloves, crushed
- 1 x 200g pack curly leaf kale
- light mayonnaise, to serve (optional)
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Melt 30g of the butter in a small pan or in the microwave. Put the Ritz crackers in a food bag, seal and bash to crumbs with a rolling pin (or pulse in a food processor). Tip into a bowl and add the melted butter, lemon zest, parsley and some black pepper. Mix well until combined, then set aside.
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Spread the sweet potato fries out on a large baking tray. Transfer to the oven and cook towards the top of the oven for 30 minutes or until crisp and golden.
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Meanwhile, place the basa fillets on another baking tray, pat dry with kitchen paper, season with salt and press on the cracker crumb mixture. Transfer to the oven, below the sweet potato fries, for the final 15 minutes of cooking, until the fish is cooked and the topping is golden.
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For the kale, melt the remaining butter in a large saucepan or sauté pan over a medium-low heat. Add the garlic, cook for 1 minute, then pile in the kale with 50ml water. Season well, then cover with a lid and cook for 6-8 minutes or until tender and bright green.
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Serve the crumbed basa with the sweet potato fries, garlicky kale and lemon wedges. Serve each plate with a dollop of mayo, if you like.
