Easy Double Crumbed Fish & Parmesan Potato Chunks
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Easy Double Crumbed Fish & Parmesan Potato Chunks

Easy Double Crumbed Fish & Parmesan Potato Chunks

with Salad & Smokey Aioli

It’s a classic, it’s a favourite for all, it’s the answer to your cravings, a steaming plate of fish and potato chunks. A must-have side of cheesy potato and fresh salad adds the perfect finishing touches, meaning that you won’t be needing that takeaway menu anymore.

Tags:
Kid Friendly
Allergens:
Gluten
Fish
Soy
Wheat
Egg

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1 packet

Parmesan Cheese

2 packet

crumbed basa

(Contains Gluten, Fish, Soy, Wheat;)

1 packet

baby spinach leaves

2

baby capsicum

1

tomato

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3513 kJ
Calories840 kcal
Fat36.5 g
of which saturates14.5 g
Carbohydrate79.1 g
of which sugars12.7 g
Dietary Fibre8.1 g
Protein44.4 g
Sodium1345 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with Parmesan cheese and bake until golden and crisp, 5 minutes.

TIP: If your oven tray is crowded, divide between two trays TIP: If your tray is getting crowded, divide the potato between two trays!

2
2

• When potatoes have 10 minutes reamining, 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 (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

3
3

• While the fish is cooking, thinly slice tomato into wedges. • Thinly slice baby capsicum • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato, capsicum and baby spinach leaves. Toss to coat.

Little cooks: Take the lead by tossing the salad!

4
4

• Divide crumbed fish, Parmesan potato chunks and salad between plates. • Serve with smokey aioli. Enjoy!