[Rainbow Plate] Crumbed Fish & Sweet Potato Fries
with Veggie Sticks & Tartare Sauce
Tags:
Family
Allergens:
Fish
•Gluten
•Soy
•Wheat
•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
2
Sweet Potato
½
Broccoli
1
Capsicum
1
Cucumber
280 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat;)
1 packet
Tartare Sauce
(Contains: Eggs;)
Not included in your delivery
2 tbs
olive oil
Utensils
•Baking Sheet with Baking Paper
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries.
2
- Place fries on a lined oven tray. 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 between two trays.
Little cooks: Help with sprinkling over the seasoning and tossing the fries.
3
- Meanwhile, chop broccoli (see ingredients/including stalk!) into small florets.
- Thinly slice capsicum and cucumber into sticks.
Little cooks: Help wash the veggies!
4
- 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. Transfer to a paper towel-lined plate. Season with salt.
Little cooks: Help with sprinkling over the salt!
5
- Add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave broccoli on high until just tender, 2-4 minutes.
- Drain broccoli, then return to the bowl and cover to keep warm.
TIP: If you prefer the capsicum cooked, in large frying pan, cook capsicum and broccoli over high heat with a drizzle of olive oil until tender, 4-5 minutes.
6
- Slice crumbed basa.
- Divide crumbed basa, sweet potato fries, steamed broccoli, capsicum and cucumber sticks between plates.
- Serve with tartare sauce. Enjoy!
Little cooks: Add the finishing touch by drizzling over the tartare sauce!
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