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British Recipes

Double Crumbed Fish & Zingy Veggie Fries

Double Crumbed Fish & Zingy Veggie Fries

Double Crumbed Fish & Zingy Veggie Fries

with Mustard Cider Salad & Caper Aioli

Get up to $200 off!

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

•Soja

•Pesce

•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

½ packet

Capers

1 sachet

Lemon Pepper Seasoning

2 packet

Crumbed Basa

1 packet

celery

1 packet

mixed salad leaves

1 packet

mustard cider dressing

1 packet

garlic aioli

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)4197 kJ

Calories1003 kcal

Fat58.9 g

of which saturates14.8 g

Carbohydrate75.5 g

of which sugars15.1 g

Dietary Fibre5.6 g

Protein40.9 g

Sodium1956 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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 veggie fries on a lined oven tray. Sprinkle with lemon pepper seasoning, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggie fries between two trays

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 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. • In a small bowl, combine garlic aioli and capers.

4

• Divide crumbed fish, zingy veggie fries and mustard cider salad between plates. • Serve with caper aioli. Enjoy!

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