Mediterranean-Inspired Basa
with farro & marinated feta
Bring the flavours of the tapería to your table tonight! Spiced basa is a match made in heaven for warm, nutty farro, tossed with fresh veggies. Marinated feta is spooned over top to tie it all together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Basa Fillets
(Contains: Fish, Seafood/Fruit de Mer, Basa)
½ cup
Farro
(Contains: Wheat)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 tbsp
Spanish Spice Blend
50 g
Shallot
1 tbsp
Mediterranean Spice Blend
(Contains: Sulphites)
56 g
Baby Spinach
95 g
Tomato
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
8 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Gather all your tools, wash and dry all produce and then start the recipe. To a medium pot, add farro and 3 cups ( 6 cups) water. Season with salt. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered for 16-20 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.
Meanwhile, peel, then cut shallot into 1/4-inch slices. Roughly chop spinach. Cut tomato into 1/2-inch pieces.
To a small bowl, add feta, half the Mediterranean Spice Blend, half the vinegar and 2 tsp (4 tsp) oil. Season with pepper, then stir to combine. Set aside.
Pat basa dry with paper towels. Season with Spanish Spice Blend. In a large non-stick pan, heat 1/2 tbsp (1 tbsp) butter over medium heat. When butter is melted, add shallots. Cook for 4-6 min, stirring often, until softened. Transfer shallots to a plate. Add 1 tbsp (2 tbsp) butter to the same pan. When butter is melted, add basa. Pan-fry for 3-4 min per side, until basa is cooked through.
To a large bowl, add remaining vinegar, remaining Mediterranean Spice Blend and 2 tbsp (4 tbsp) oil. Season with salt and pepper, then whisk to combine. Add spinach, farro, tomatoes and shallots. Season with salt and pepper, then toss to combine.
Divide farro salad between plates. Top with basa. Spoon marinated feta over top. Enjoy!
