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Mexican Recipes

Baja-Style Crumbed Fish & Creamy Chipotle Salad

Baja-Style Crumbed Fish & Creamy Chipotle Salad

with Fetta, Charred Capsicum & Sweetcorn

Get up to $200 off!

Tags:

Under 30g carbs

Allergens:

Fish

•Gluten

•Soy

•Wheat

•Eggs

•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

1

Lemon

280 g

Crumbed Basa

1

Capsicum

1 packet

Mild Chipotle Sauce

1 tin

Sweetcorn

1 packet

Garlic Aioli

1

Cucumber

1 packet

Mixed Salad Leaves

1 packet

Fetta Cubes

Nutritional Values

Calories556 kcal

Energy (kJ)2330 kJ

Fat32.1 g

of which saturates8.6 g

Carbohydrate41.4 g

of which sugars13.7 g

Dietary Fibre3.6 g

Protein22.4 g

Sodium1090 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• Set your air fryer to 200°C. • Place crumbed basa into air fryer basket and cook, turning halfway, until golden and cooked through, 8-10 minutes. Cook in batches if needed. • Transfer to a paper towel-lined plate. Season with salt and pepper.

TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed basa until golden and cooked through, 2-3 mins each side. Transfer to a paper towel-lined plate. Season with salt and pepper.

3

• Meanwhile, 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.

4

• 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!

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