Crumbed Basa & Crushed Dill Potatoes

Name: Crumbed Basa & Crushed Dill Potatoes with Creamy Pesto Dressing
Total time: 15 min
Yield: 2
Cuisine: Greek
Ingredients: 1 packet Chopped Potato; 1 packet Creamy Pesto Dressing; 280 g Crumbed Basa; 1 packet Dill; 1 Lemon; 1 packet Mixed Salad Leaves; 1 packet Snacking Tomatoes; 1 sachet Vegetable Stock Pot; 1 drizzle olive oil; 40 g butter; 1 tsp honey; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Creamy Pesto Dressing

Get up to $230 off

Tonight, enjoy some stellar ingredients stirred through delicately crushed potatoes. It truly is the perfect side to crispy, crumbed basa topped with a creamy pesto drizzle. You can thank us later!

Allergens:

Eggs

•Milk

•Walnut

•Fish

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Chopped Potato

1 packet

Creamy Pesto Dressing

(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)

280 g

Crumbed Basa

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

1 packet

Dill

1

Lemon

1 packet

Mixed Salad Leaves

1 packet

Snacking Tomatoes

1 sachet

Vegetable Stock Pot

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)

Nutritional Values

Calories768 kcal

Energy (kJ)3210 kJ

Fat48 g

of which saturates18.9 g

Carbohydrate58.1 g

of which sugars10.4 g

Dietary Fibre5.4 g

Protein23.4 g

Sodium935 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• While crumbed basa is cooking, halve lemon and snacking tomatoes. Roughly chop dill • 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.

4

• To potato, add the butter, stock concentrate and a good squeeze of lemon juice, stirring until melted and well combined. • Lightly crush with a fork. Stir through dill. Season to taste.

• Divide crushed potatoes, garden salad and crumbed basa between plates. • Drizzle creamy pesto dressing over crumbed basa to serve. Enjoy!