[Savvy Shortcuts] Crumbed Fish & Honey Mustard Sauce
with Roasted Sweet Potato Chunks & Lemony Green Bean Bacon Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Green Beans
280 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat;)
1 packet
Honey Mustard Sauce
(Contains: Milk; May be present: Soy.)
1 packet
Sweet Potato Chunks
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Lemon
1 packet
Rocket
1 sachet
Nan's Special Seasoning
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato chunks on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, trim and halve green beans. Slice lemon into wedges. • Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl and allow to cool slightly.
• When fries have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to bowl with green beans. • Wipe out pan and return to 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 and pepper.
• To bowl with green beans and bacon, add rocket leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • In a small heat-proof bowl, microwave honey mustard sauce until heated through, 30 seconds. • Divide crumbed fish, roasted sweet potato chunks and lemony green bean salad between plates. • Serve with honey mustard sauce and any remaining lemon wedges. Enjoy!
