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Quick Double Herby White Fish & Dijon Hollandaise
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Quick Double Herby White Fish & Dijon Hollandaise

Quick Double Herby White Fish & Dijon Hollandaise

with Steamed Veggies & Mash

Tender pan-seared fish never fails to catch our attention! It has all the familiar tastes of home cooking at its finest, plus a dijon mustard and hollandaise sauce and a side of beloved potato mash, this fish dish has our full attention.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Quick
Over 30g protein
Allergens:
Milk
fish
Egg
Sulphites

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

Total Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1

carrot

1 bag

broccoli florets

2 packet

gemfish fillets

(Contains fish; )

1 sachet

Garlic & Herb Seasoning

1 packet

Hollandaise

(Contains Egg; )

1

Dijon mustard

(Contains Sulphites; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

2 tbs

milk

(Contains Milk; )

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Nutrition Values

Energy (kJ)2426 kJ
Fat25.7 g
of which saturates7.4 g
Carbohydrate45.7 g
of which sugars22.7 g
Protein42 g
Sodium1089 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.

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into bite-sized chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes.

2
2

• Meanwhile, thinly slice carrot into sticks. Halve any thicker stalks of broccoli florets lengthways • In last 8 minutes of cook time, place a colander or steamer basket on top of the potato and add carrot and broccoli florets. • Cover and steam until veggies are tender, and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer veggies to a bowl. Season, then set aside. Drain potatoes and return to saucepan. Add the butter and milk. Mash until smooth. Cover to keep warm.

3
3

• Discard any liquid from white fish fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a large bowl, gently combine fish, garlic & herb seasoning and a pinch of salt. • 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. Transfer to a paper towel-lined plate.

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

4
4

• In a small bowl, combine dijon mustard, hollandaise and a splash of water. Season to taste. • Divide potato mash, steamed veggies and herby white fish between plates. • Serve with dijon hollandaise. Enjoy!