HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDill & Parmesan Crumbed Fish
Dill & Parmesan Crumbed Fish

Dill & Parmesan Crumbed Fish

with Lemon Pepper Kumara Wedges

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This dish has stepped it up a notch and transformed the idea of classic fish and chips with tender fish fillets coated in a crunchy dill-Parmesan crumb. With a side of lemon pepper-spiced kumara wedges and a refreshing salad - it really doesn't get any better than this.


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 sachet

lemon pepper spice blend

2 unit


1 bunch


½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

grated Parmesan cheese


1 packet

white fish fillets


1 bag

salad leaves

1 packet



Not included in your delivery

olive oil

4 tsp

plain flour


½ tsp


1 unit



2 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2640 kJ
Fat21.9 g
of which saturates5.2 g
Carbohydrate56.4 g
of which sugars16.8 g
Dietary Fibre0 g
Protein47.4 g
Cholesterol0 mg
Sodium1150 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm wedges. Place the kumara wedges on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle over the lemon pepper spice blend, season with a pinch of pepper and toss to coat. Roast on the top oven rack until tender, 25-30 minutes.

TIP: Cut the kumara to the correct size so it cooks in the allocated time.


While the wedges are baking, roughly chop the tomato. Pick and finely chop the dill leaves.


In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients list), dill and grated Parmesan cheese. Season with a pinch of salt and pepper. Dip the white fish fillets into the seasoned flour, followed by the egg and finally into the panko-Parmesan mixture. Set aside on a plate.


When the wedges have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed fish and cook until golden and just cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the fish doesn't stick. TIP: The fish is cooked through when the centre turns from translucent to white.


While the fish is cooking, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people) and the balsamic vinegar in a medium bowl. Add the mixed salad leaves and tomato and season with a pinch of pepper. Toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.


Divide the dill and Parmesan crumbed fish, lemon pepper kumara wedges and salad between plates. Serve with mayonnaise.