Name: Double Golden Fish & Chargrilled Capsicum Mayo with Roast Veggie Coin Toss
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Chargrilled Capsicum Relish; 1 packet baby leaves; 1 sachet Classic Roast Seasoning; 2 packet Potato; 1 Carrot; 1 Courgette; 560 g Smooth Dory Fillets

HelloFresh

Recipes

Mediterranean Recipes

Double Golden Fish & Chargrilled Capsicum Mayo

with Roast Veggie Coin Toss

Get up to $175 off

Tags:

Mediterranean

•High Protein

Allergens:

Sulphites

•Fish

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

baby leaves

1 sachet

Classic Roast Seasoning

2 packet

Potato

Carrot

Courgette

560 g

Smooth Dory Fillets

(Contains: Fish; )

Nutrition Values

Calories454 kcal

Energy (kJ)1900 kJ

Fat23.8 g

of which saturates2.3 g

Carbohydrate22.3 g

of which sugars10.7 g

Dietary Fibre5.2 g

Protein36.5 g

Sodium989 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and courgette into 0.5cm-thick rounds. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• When the veggies have 15 minutes remaining, discard any liquid from white fish fillet packaging. Slice fish in half crossways. • In a large bowl, combine fish, Aussie spice blend and a drizzle of olive oil. • In a small bowl, combine chargrilled capsicum relish and mayonnaise. Set aside.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side.

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

• When the veggies are done, remove tray from the oven and add baby leaves and a drizzle of vinegar. Toss to combine and season to taste. • Divide roast veggies between bowls. Top with golden fish. • Drizzle over chargrilled capsicum mayo to serve. Enjoy!