Double Fin-Tastic Crumbed Fish

Name: Double Fin-Tastic Crumbed Fish with Zucchini Scales, Fries & Salad
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 Potato; 1 Zucchini; 1 Tomato; 2 clove Garlic; 2 packet Crumbed Basa; 1 sachet Chicken Salt; 1 packet Mixed Salad Leaves; 1 packet Balsamic Vinaigrette Dressing; 1 packet Tartare Sauce

with Zucchini Scales, Fries & Salad

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It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! We're taking things under the sea and require the very best little cooks to help plate up this crumbed fish. With some zucchini scales, tomato fins and a tartare sauce face, this fish will look just as good as it tastes!

Allergens:

Wheat

•Gluten

•Soy

•Fish

•Eggs

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

Potato

Zucchini

Tomato

2 clove

Garlic

2 packet

Crumbed Basa

(Contains: Wheat, Gluten, Soy, Fish;)

1 sachet

Chicken Salt

(Contains: Soy; May be present: Wheat, Gluten.)

1 packet

Mixed Salad Leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

Tartare Sauce

(Contains: Eggs;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)4283 kJ

Calories1024 kcal

Fat56.5 g

of which saturates14.6 g

Carbohydrate82.1 g

of which sugars14.5 g

Dietary Fibre6.3 g

Protein42.9 g

Sodium1916 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place the fries on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.

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

• Meanwhile, thinly slice zucchini into half-moons. • Thinly slice tomato into wedges. • Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini, until tender, 4-5 minutes. • Reduce heat to medium then add garlic and cook until fragrant, 1 minute. Transfer to a bowl. Season and allow to cool slightly.

• 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. Season with a pinch of chicken salt (reserving the remainder for fries).

Little cooks: Help sprinkle over the chicken salt! TIP: Cook fish in batches if your pan is getting crowded!

• In a medium bowl, combine mixed salad leaves and balsamic vinaigrette dressing. Toss to combine.

Little cooks: Take the lead by tossing the salad!

• To tray with fries, sprinkle over remaining chicken salt and toss to coat. • Divide crumbed fish, fries and salad between plates. • Assemble zucchini half-moons as scales and tomato wedges as fins for the fish. • Cut off one corner of the tartare sauce packet and draw a face on the fish. Enjoy!

Little cooks: Take the lead by assembling the fish!