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Roasted Kalettes with Basa Fillets and Anchovies

Roasted Kalettes with Basa Fillets and Anchovies is a modern British recipe for a dish of bassa fillets and kalettes with anchovies, cannellini beans and chilli. The full recipe is presented here and I hope you enjoy this modern British version of: Roasted Kalettes with Basa Fillets and Anchovies.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

4

Rating:

Tags : Bean RecipesBritish Recipes

A cross between kale and Brussels sprouts, kalettes are wonderfully sweet and nutty seasonal greens. Their punchy flavour pairs brilliantly with the saltiness of anchovies in this delicious fish recipe with flaky basa, buttery beans and a little kick of chilli. It's both gluten- and dairy-free and, despite looking (and tasting!) uber impressive, it only takes 30 minutes to make. Basa is a type of farmed Asian catfish.

Ingredients:

300g kalettes, tough ends trimmed
2½ tbsp olive oil, plus extra to serve (optional)
2 garlic cloves, crushed
4 anchovy fillets (from a jar), drained and chopped
4 skinless and boneless basa fillets
2 large lemons, sliced
400g tin cannellini beans, drained and rinsed
1 red chilli, deseeded and finely sliced, to serve

Method:

Pre-heat your oven to 230°C (210°C fan/430°F/gas mark 8). Put the kalettes on a large baking tray, drizzle with ½ tbsp olive oil and season. Roast for 8 mins.

Meanwhile, mix the garlic with the remaining olive oil in a small bowl. Remove the tray from the oven and reduce the temperature to 180°C (160°C fan/355°F/gas mark 4).

Push the kalettes to one side and scatter the anchovies over them. Sit the basa fillets on the tray and brush with the garlic oil, then place 4 lemon slices on each fillet; season with black pepper. Transfer to your oven and bake for 12-15 mins until the fish is cooked through and the kalettes are tender, adding the cannellini beans for the last 5 mins of cooking.

Divide the kalettes, fish and beans between serving plates. Scatter with the chilli to serve and drizzle with oil, if you like.