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Healthy Crumbed Hoki
Healthy Crumbed Hoki

Healthy Crumbed Hoki

with Chips & Garden Salad

Ah, crumbed fish with thick, chunky cut chips – is there anything better? Your oven-baked chips will take a little while in the oven, but the rest of this supper is whipped up in a matter of moments. After fixing a salad with a vinaigrette and cooking your crispy fish fillets, there’s nothing left to do but sit back and relax!

Allergens:
Gluten
Wheat
Eggs
Milk
Fish

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 Time50 minutes
Cooking Time
DifficultyMedium

Ingredients

/ Serving 5 people

1 kg

potatoes

½ bunch

parsley

1

lemon

2 tsp

Dijon mustard

1 bag

mixed salad leaves

1

cucumber

1 packet

panko breadcrumbs

1 tub

aioli

3 fillet

Hoki

Not included in your delivery

2 tbs

olive oil

1

egg

1 tbs

water

Nutritional Values

per serving
Calories1730 kcal
Fat11 g
of which saturates1.8 g
Carbohydrate42.6 g
of which sugars2.5 g
Protein32.7 g
Sodium179 mg
The average adult daily energy intake is 8700 kJ

Utensils

Knife
Zester
Chopping board
Baking Tray
Baking Paper
Bowl

Cooking Steps

1

Preheat the oven to 220ºC/200ºC fan-forced. To prepare the ingredients, cut the potatoes into 1 cm thick wedges (unpeeled). Finely chop the parsley, and zest and juice the lemon. Wash the mixed salad leaves. Dice the cucumber, lightly beat the egg, and slice the hoki crossways.

2

Toss the potato in half of the olive oil and place in a single layer on a lined oven tray. Season generously with salt and pepper. Cook in the oven for 30-35 minutes, or until golden and tender. Remove from the oven and toss with half of the parsley.

Combine the ingredients
3

In a medium bowl combine the remaining olive oil, lemon juice and Dijon mustard. Add the mixed salad leaves and cucumber and toss to coat well. Set aside.

Dip the hoki in the egg mixture
4

Meanwhile, combine the panko breadcrumbs, lemon zest and the remaining parsley in a shallow bowl. Season with salt and pepper. Place the egg and water in a separate shallow bowl. Season the hoki fillets with salt and pepper and then dip into the egg, letting the excess egg drip back into the bowl. Transfer the fish to the breadcrumb mixture and coat well. Place on a second lined oven tray.

5

Brush or spray the crumbed fish fillets with a little olive oil. Add to the oven in the last 10 minutes of the potato cooking time, or until golden.

6

To serve, divide the golden chips and crumbed fish between plates. Serve with the dressed garden salad and aioli.

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