Crumbed Basa & Roast Veggie Medley
with Dill & Parsley Mayonnaise- Wheat
- Gluten
- Soy
- Fish
- Sesame
- Eggs
- Gluten
- Wheat
- Milk
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Peanuts
- Soy
- May contain traces of allergens
Can you really go wrong with a classic fish and veggie combo? Our pre-prepped crumbed basa will golden up to perfection in the pan and makes the perfect pair to roasted veggies. All you need to make this dinner a winner, is a drizzle of herby mayo and bit of lemon!
Ingredients
1
Pumpkin
1
Zucchini
½
Lemon
1 packet
Chopped Potato
1 packet
Crumbed Basa
(Contains: Wheat, Gluten, Soy, Fish;)
1 packet
Baby Spinach Leaves
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Soy.)
1 packet
Balsamic Vinaigrette Dressing
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin and zucchini into bite-sized chunks. Cut lemon into wedges. • Place pumpkin, zucchini and chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary! TIP: If your oven tray is crowded, divide the veggies between two trays.
• When veggies 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.
To the tray with the roast veggies, add baby spinach leaves, everything garnish and balsamic vinaigrette dressing. Toss to combine.
• Divide roast veggie medley and crumbed basa between plates. • Drizzle with dill & parsley mayonnaise and serve with lemon wedges. Enjoy!
