Easy Crumbed Basa & Crispy Wedges
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Easy Crumbed Basa & Crispy Wedges

Easy Crumbed Basa & Crispy Wedges

with Caper Tartare Sauce & Garden Salad

Fish and chips are an Aussie lunchtime classic, so it was only right that we whipped up a crumbed basa, potato wedges and garden salad number. Don't forget the caper tartare sauce and lemon!

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Under 650kcal
Quick Prep
Climate Superstar
Allergens:
Egg
Gluten
Fish
Soy

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

tomato

1

cucumber

½

lemon

1 packet

capers

1 packet

tartare sauce

(Contains Egg;)

1 packet

crumbed basa

(Contains Gluten, Fish, Soy;)

1 packet

Chicken Salt

(Contains Soy;)

1 packet

mixed salad leaves

1 packet

Balsamic Vinaigrette Dressing

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2587 kJ
Fat31.3 g
of which saturates7.1 g
Carbohydrate55.9 g
of which sugars12.3 g
Protein24.1 g
Sodium1829 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2
2

• Meanwhile, cut tomato into thin wedges. • Thinly slice cucumber into rounds. • Slice lemon into wedges. • Roughly chop capers. • In a small bowl, combine tartare sauce and capers.

TIP: If you like, separate the kids portion before adding the capers! Little cooks: Take charge by combining the tartare sauce and capers!

3
3

• When wedges have 10 minutes remaining, 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 minutes each side. • Transfer to a paper towel-lined plate. Sprinkle basa with a pinch of chicken salt.

4
4

• In a large bowl, combine tomato, cucumber, mixed salad leaves and balsamic vinaigrette dressing. • To tray with wedges, sprinkle over remaining chicken salt and toss until well combined. • Divide crumbed basa, wedges and garden salad between plates. Serve with caper tartare sauce and lemon wedges. Enjoy!

Little cooks: Take the lead by tossing the salad!

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