Tender pan-seared fish never fails to satisfy! It has all the familiar tastes of home cooking at its finest, plus a creamy herb sauce and a side of easy roast potato and pumpkin which make up the perfect accompaniments to this tasty dinner.
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
1
potato
1 packet
peeled pumpkin pieces
½ sachet
Zesty Chilli Salt
1 bag
green beans
1 bag
parsley
½
lemon
2 packet
Smooth Dory Fillets
(Contains: Fish; )
1 packet
Garlic & Herb Seasoning
½ packet
cream
(Contains: Milk; )
1 bag
baby spinach leaves
olive oil
20 g
butter
(Contains: Milk; )
• Preheat oven to 240°C/220°C fan forced. Cut potato into bite-sized chunks. • Place peeled pumpkin pieces and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • When veggies are done, remove from oven and sprinkle over zesty chilli salt (see ingredients), then toss to coat.
• Meanwhile, trim and halve green beans. Finely chop parsley. Zest lemon to get a pinch and slice into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans until tender, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, discard any liquid from smooth dory fillet packaging. Slice fishin half crossways to get 1 piece per person. • In a medium bowl, combine garlic & herb seasoning and a pinch of salt and pepper. Add fish and gently turn to coat. Set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook fish in batches until just cooked through, 2-3 minutes each side. • When fish has 30 seconds remaining, return all fish to the pan and add the butter and cook until lightly browned. Transfer to a plate and cover to keep warm. • Wipe out the frying pan, then return to medium-high heat. Add cream (see ingredients), a squeeze of lemon juice, the lemon zest and parsley. Cook, stirring, until slightly reduced, 1-2 minutes. Season with pepper.
TIP: Add a splash of water if the sauce looks too thick.
TIP: White fish is cooked through when centre turns from translucent to white.
• To the bowl with the beans, add baby spinach leaves, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. • Divide seared white fish, roast veggies and green bean salad between plates. • Top fish with creamy parsley sauce. Serve with remaining lemon wedges. Enjoy!