Pan-fried basa with smoky tomato beans
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Pan-fried basa with smoky tomato beans
Basa is a white fish, similar to cod and haddock. Smoked paprika and butter beans lend a Spanish vibe to this quick supper
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
256Kcal
Fat
7gr
Saturates
2gr
Carbs
16gr
Sugars
8gr
Fibre
8gr
Protein
29gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 3 tsp olive oil
- 200g baby plum tomatoes, halved
- 2 garlic cloves, sliced
- ½ tsp caster sugar
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 150ml vegetable stock*
- 150g fine green beans
- 1 x 215g tin butter beans, rinsed and drained
- 2 basa fillets (about 250g)
- a squeeze of lemon juice
Step by step
- Heat 2 teaspoons of olive oil in a sauté pan, add the tomatoes, garlic and sugar plus some seasoning and fry on a medium- high heat for 4-5 minutes, stirring occasionally, until starting to soften. Add ½ teaspoon of smoked paprika and the cumin and cook for 30-60 seconds until fragrant. Add the stock and fine beans, cover the pan and simmer briskly for 5 minutes until the beans are almost tender.
- Remove the lid, increase the heat and tip in the butter beans. Bubble for 4-5 minutes until reduced.
- Meanwhile, pat the fish dry, season and dust with ½ teaspoon of smoked paprika. Heat 1 teaspoon of olive oil in a non-stick frying pan; when it’s really hot add the fish and fry for 2-3 minutes each side until crisp, golden and cooked through.
- Add a squeeze of lemon to the smoky tomatoes and beans, divide between two plates and serve topped with the basa fillets. *Use gluten-free stock, if required.
