Crumbed Basa & Crushed Potatoes
with Gourmet Garden Parsley & Creamy Pesto Dressing
Gourmet Garden’s Aussie grown parsley is lightly dried for a fresher flavour, and lasts four weeks once opened. It’s perfect for Mediterranean cuisine including pasta, dressings, soups and chicken. Tonight, enjoy this stellar ingredient stirred through delicately crushed potatoes - the perfect side to crispy, crumbed basa topped with a creamy pesto drizzle.
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.
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Chicken Salt
(Contains: Soy; May be present: Gluten, Wheat.)
280 g
Crumbed Basa
(Contains: Soy, Fish, Gluten, Wheat;)
1 packet
Chopped Potato
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1 sachet
lightly dried parsley
1
Tomato
2
Red Radish
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook chopped potato over high heat, until easily pierced with a knife, 8-10 minutes. Drain and return to saucepan. • To potato, add the butter and garlic & herb seasoning, stirring until melted and well combined. • Lightly crush with a fork. Stir through Gourmet Garden lightly dried parsley (see ingredients). TIP: Add a splash of water if the potato looks dry!
• Meanwhile, set air fryer to 200°C. • Place crumbed basa into air fryer basket and cook 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. 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.
• While crumbed basa is cooking, roughly chop tomato. Thinly slice red radish. • In a medium bowl, combine the honey, a drizzle of vinegar and olive oil. Season to taste. • To bowl, add tomato, red radish and mixed salad leaves, tossing to coat.
• Divide crushed potatoes, garden salad and crumbed basa between plates. • Drizzle creamy pesto dressing over crumbed basa to serve. Enjoy!
