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Mediterranean Recipes

Double Crumbed Fish & Supergreen Kale Salad

Double Crumbed Fish & Supergreen Kale Salad

Double Crumbed Fish & Supergreen Kale Salad

with Everything Garnish & Creamy Caper Sauce

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We're very serious about our salads around here and only the tastiest of ingredients get a seat at our table. This crumbed fish and kale salad is truly the stuff of greatness, especially when you drizzle over the creamy caper sauce. It's got flavour aplenty!

Allergens:

Wheat

•Gluten

•Soja

•Pesce

•Egg

•Milk

•Sesamzaad

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 Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

kale

1

cucumber

1

apple

1

Carrot

1 packet

Capers

2 packet

Crumbed Basa

1 packet

mixed salad leaves

1 packet

caesar dressing

½ sachet

everything garnish

1 packet

parsley

Not included in your delivery

olive oil

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3631 kJ

Calories868 kcal

Fat47.6 g

of which saturates14.1 g

Carbohydrate68 g

of which sugars18.6 g

Dietary Fibre9 g

Protein38.7 g

Sodium1602 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

1

• Tear kale leaves from the stems then thinly slice, discarding stems. • Thinly slice cucumber into rounds. • Thinly slice apple into wedges. • Using a vegetable peeler, peel carrot into ribbons. • Reserve caper liquid, then roughly chop capers.

2

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed basa (in batches if needed) until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil between batches if necessary.

3

• Meanwhile, in a large bowl, combine the honey, reserved caper liquid and a drizzle of vinegar and olive oil. • Add kale, cucumber, apple, carrot and mixed salad leaves. Toss to combine and season to taste.

4

• In a small bowl, combine capers and Caesar dressing.
• Slice fish. • Divide kale salad between bowls. Top with crumbed fish. Drizzle over creamy caper sauce. • Sprinkle with everything garnish (see ingredients) and tear over parsley to serve. Enjoy!

TIP: capers have a strong flavour, use less if desired.

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