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: 
See more recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
