Golden Parmesan Fish Schnitzels

Name: Golden Parmesan Fish Schnitzels with Cherry Tomato Salad & Smokey Aioli
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Panko Breadcrumbs; 1 packet Smokey Aioli; 280 g Hoki Fillets; 1 sachet Classic Roast Seasoning; 1 packet Grated Parmesan Cheese; 1 packet Cherry Tomatoes; 1 packet Dijon Mustard

with Cherry Tomato Salad & Smokey Aioli

Get up to $175 off

Allergens:

Wheat

•Gluten

•Eggs

•Soy

•Fish

•Milk

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

280 g

Hoki Fillets

(Contains: Fish; )

1 sachet

Classic Roast Seasoning

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Cherry Tomatoes

1 packet

Dijon Mustard

Nutrition Values

Calories415 kcal

Energy (kJ)1740 kJ

Fat16.9 g

of which saturates3.8 g

Carbohydrate28 g

of which sugars7.1 g

Dietary Fibre3 g

Protein35.2 g

Sodium990 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

• Place your hand flat on top of hoki fillet and slice through horizontally to make two thin steaks. • In a shallow bowl, combine classic roast seasoning, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and grated Parmesan cheese. • Pat hoki dry with paper towel. • Dip hoki into flour mixture to coat, followed by egg, and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed hoki until golden and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). 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 fish doesn’t stick to the pan.

• Meanwhile, halve cherry tomatoes (see ingredients). • In a large bowl, combine Dijon mustard, the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. • Add cherry tomatoes and mixed salad leaves. Toss to coat.

TIP: Use less Dijon mustard if you're not a fan! Little cooks: Take the lead and help toss the salad!

• Slice hoki schnitzels. • Divide Parmesan hoki schnitzels between plates. • Serve with cherry tomato garden salad and smokey aioli. Enjoy!