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Spiced basa with raspberry salad

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Quick-cooking, tender basa fillets are great on the barbecue. Pair the marinated fish with a sweet, herbaceous raspberry salad for your next summer fry-up.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
Spiced basa with raspberry salad


  • 2 tbs olive oil
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • 2 tbs lemon juice
  • 1 garlic clove, crushed
  • 4 basa fish fillets
  • 120g pkt Coles Australian Baby Spinach
  • 125g fresh raspberries
  • 1 cup loosely packed fresh mint leaves
  • 1 cup loosely packed fresh coriander leaves
  • ½ red onion, thinly sliced
  • Extra olive oil, to serve
  • Greek-style yoghurt, to serve
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the oil, cumin, oregano, cinnamon, lemon juice and garlic in a shallow glass or ceramic dish. Add fish and turn to coat.
  2. Step 2

    Heat a barbecue grill or chargrill on high. Cook the fish for 4 mins each side or until cooked through.
  3. Step 3

    Meanwhile, combine the spinach, raspberries, mint, coriander and onion in a large bowl.
  4. Step 4

    Divide fish and salad among serving plates. Season. Drizzle with extra oil. Serve with yoghurt and lemon wedges.