Baja-Style Crumbed Fish & Chipotle Salad

Name: Baja-Style Crumbed Fish & Chipotle Salad with Fetta, Charred Capsicum & Sweetcorn
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 capsicum; 1 tin sweetcorn; 1 cucumber; ½ lemon; 1 packet garlic aioli; 1 packet mild chipotle sauce; 1 packet crumbed basa; 1 packet mixed salad leaves; 1 packet Fetta Cubes

with Fetta, Charred Capsicum & Sweetcorn

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We're in our light and bright era so only a salad will do! These fresh ingredients (capsicum, corn and cucumber) are calling your name and when they become the base for golden crumbed basa, you'll want to remake it over and over again. Don't forget the creamy chipotle sauce!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Eggs

•Soy

•Gluten

•Fish

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

capsicum

1 tin

sweetcorn

cucumber

lemon

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

mild chipotle sauce

(Contains: Soy;)

1 packet

crumbed basa

(Contains: Soy, Gluten, Fish, Wheat;)

1 packet

mixed salad leaves

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2442 kJ

Calories584 kcal

Fat36.9 g

of which saturates9.3 g

Carbohydrate37.8 g

of which sugars10.1 g

Dietary Fibre4.6 g

Protein21.4 g

Sodium1088 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Thinly slice capsicum. Drain sweetcorn. • Thinly slice cucumber into rounds. Slice lemon into wedges. • In a small bowl, combine garlic aioli and mild chipotle sauce. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum and corn kernels, until tender and lightly browned, 4-5 minutes. • Transfer to a large bowl and allow to cool slightly.

• Wipe out the frying pan then return to medium-high heat with enough oil to cover the base. • When oil is hot, cook crumbed basa until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate Season with salt and pepper.

• To the bowl with capsicum, add mixed salad leaves, cucumber, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Slice fish. • Divide charred capsicum salad between bowls then top with crumbed fish. • Drizzle over creamy chipotle sauce. Sprinkle over fetta cubes and serve with any remaining lemon wedges. Enjoy!