HelloHero: Crumbed White Fish & Roast Veggie Toss
with Creamy Pesto Dressing
Simplicity goes a long way in a dish, take this one here - seared white fish in a herby Tuscan seasoning and a roast veggie toss. That’s all you need to experience a medley of flavour and if you like (which we know you will), drizzle over a creamy pesto sauce.
This recipe is under 650kcal per serving.
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
Ingredients
2
Potato
1
Beetroot
1
baby leaves
1
Creamy pesto dressing
(Contains Soy; )
1
Red Onion
1
Garlic & Herb Seasoning
1
Panko Breadcrumbs
(Contains Gluten; )
2
hoki fillets
(Contains fish; )
Not included in your delivery
1
olive oil
plain flour
(Contains Gluten; )
egg
(Contains Egg; )
Nutrition Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut beetroot into small chunks. Slice onion (see ingredients) into thick wedges.
• Place potato, beetroot and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes.
• Discard any liquid from hoki fillet packaging. Slice fish in half crossways to get 1 piece per person. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Place your hand flat on top of chicken and slice through horizontally to make two thin steaks.
• In a shallow bowl, combine the plain flour and garlic & herb seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat hoki first in flour mixture, followed by the egg and finally the breadcrumbs. Set aside on a plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a shallow bowl, combine the plain flour and garlic & herb seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in flour mixture, followed by the egg and finally the breadcrumbs. Set aside on a plate.
• When the veggies have 10 minutes remaining, return the frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed hoki until golden and cooked through, 5-6 minutes each side. Season with salt, then transfer to a paper towel-lined plate. • To the tray with the roasted veggies, add baby spinach leaves and a drizzle of vinegar. Toss to combine.
TIP: White fish is cooked through when the centre turns from translucent to white. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the veggies have 10 minutes remaining, return the frying pan to medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. • To the tray with the roasted veggies, add baby spinach leaves and a drizzle of vinegar. Toss to combine.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.
• Divide roast veggie toss between bowls. Top with crumbed hoki. • Dollop with creamy pesto dressing to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Sliced chicken. • Divide roast veggie toss between bowls. Top with crumbed chicken. • Dollop with creamy pesto dressing to serve. Enjoy!