Lemony-Pepper Fish & Roast Veggie Coin Toss
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Lemony-Pepper Fish & Roast Veggie Coin Toss

Lemony-Pepper Fish & Roast Veggie Coin Toss

with Chargrilled Capsicum Mayo

Fish is one of those dinner time dishes that demands attention. This one is golden, drizzled in a chargrillled capsicum mayo, and served atop a bed of roasted veggies. Every bite is a delightful surprise!

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Quick Prep
Climate Superstar
Allergens:
fish
Sulphites
Egg

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

carrot

1

courgette

1 packet

Smooth Dory Fillets

(Contains fish; )

1 sachet

Lemon Pepper Seasoning

1 packet

Chargrilled Capsicum Relish

(Contains Sulphites; )

1 packet

mayonnaise

(Contains Egg; )

1 packet

baby leaves

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)2020 kJ
Fat23 g
of which saturates3.2 g
Carbohydrate46.2 g
of which sugars24.5 g
Protein23.4 g
Sodium1060 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

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• When the veggies have 15 minutes remaining, discard any liquid from smooth dory fillet packaging. Slice fish fillet in half crossways to get 1 piece per person. • In a medium bowl, combine lemon pepper seaoning and a drizzle of olive oil. Add fish and gently turn to coat. • In a small bowl, combine chargrilled capsicum relish and mayonnaise. Set aside.

3
3

• 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.

4
4

• 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 lemon-pepper fish. • Drizzle over chargrilled capsicum mayo to serve. Enjoy!

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