[6-Ingredients] Double Golden Crumbed Fish & Greek-Style Salad
with Herby Potatoes & Fetta
Calories
:
1050 kcalProtein
:
48.9g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Eggs
- Fish
- Gluten
- Soy
- Wheat
- Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Chat Potatoes
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1
Cucumber
1 packet
Snacking Tomatoes
560 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat)
1 packet
Fetta Cubes
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
•Medium Saucepan
•Large Frying Pan
Cooking Steps
1
- Boil the kettle. Halve chat potatoes.
- Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
- Cook potatoes in the boiling water, over high heat, until just tender, 12-15 minutes.
- Drain and return potatoes to saucepan. Add dill & parsley mayonnaise and toss to combine. Season to taste.
2
- Meanwhile, roughly chop cucumber.
- Halve snacking tomatoes.
3
- 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 and season with salt.
TIP: If your pan is getting crowded, cook in batches for the best results!
4
- In a medium bowl, combine cucumber, tomatoes, a drizzle of olive oil and vinegar (balsamic or white wine). Crumble over fetta cubes and season to taste.
- Divide herby potatoes, Greek-style salad and crumbed basa between plates. Enjoy!
ELEVATE ME: if you added extra ingredients to this recipe, roughly chop Kalamata olives and dill and add to the salad. Roughly chop capers and add to herby potatoes.
