Crunchy Double Fish Fingers & Rainbow Veggie Fries
with Garlic Aioli
Turn mealtime into a colourful adventure! Kids can dive into their own golden crumbed fish fingers and enjoy some sesame rainbow veggie fries. It’s fun, hands-on and packed with veggie power!
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
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.
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs;)
560 g
Crumbed Basa
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Zucchini
1
Potato
1
Sweet Potato
1
Carrot
1
Beetroot
1
Lemon
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut zucchini, sweet potato, potato, carrot and beetroot into fries.
• Slice lemon into wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over
sesame seeds (see ingredients), season with salt and toss to coat.
• Spread out evenly, then bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• When veggies have 10 mins left, 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.
• Slice crumbed fish.
• Divide crunchy fish fingers and sesame veggies fries between plates.
• Top with a dollop of garlic aioli. Serve with lemon wedges. Enjoy!
