Double Crumbed Fish & Zingy Veggie Fries
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Double Crumbed Fish & Zingy Veggie Fries

Double Crumbed Fish & Zingy Veggie Fries

with Mustard Cider Salad & Caper Aioli

Bring an elevated twist on the classic fish and chips to your table! Team zingy rainbow fries and a gorgeously green salad brimming with tang and crunch with our moreish crumbed basa and rich garlic aioli for a flavour sensation.

Allergens:
Wheat
•Gluten
•Soy
•Fish
•Egg

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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Carrot

1

Potato

1

Zucchini

1

Capers

1

Lemon Pepper Seasoning

2

Crumbed Basa

(Contains Wheat, Gluten, Soy, Fish;)

1

Mixed Salad Leaves

1

Mustard Cider Dressing

1

Garlic Aioli

(Contains Egg;)

1

Celery

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)4203 kJ
Calories1005 kcal
Fat59.1 g
of which saturates14.8 g
Carbohydrate73.9 g
of which sugars16 g
Dietary Fibre6.3 g
Protein40.8 g
Sodium1909 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut carrot, potato and zucchini into fries. Roughly chop capers (see ingredients). • Place veggies on lined tray, sprinkle with lemon pepper seasoning, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

2

• When the 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 mins each side. Transfer to a paper towel-lined plate and season with a pinch of salt. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the 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 (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate and season with a pinch of salt.

3

• Finely chop celery. • In a large bowl, combine mixed salad leaves, celery and mustard cider dressing. Season to taste.

4

• In a small bowl, combine garlic aioli and capers. • Divide crumbed fish, lemon-pepper veggie fries and celery salad between plates. • Serve with caper aioli. Enjoy!