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HelloHero: Crumbed White Fish & Veggie Toss
HelloHero: Crumbed White Fish & Veggie Toss

HelloHero: Crumbed White Fish & Veggie Toss

with Creamy Pesto Dressing

Simplicity goes a long way in this dish - crumbed white fish 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.

Tags:
Over 30g protein
Calorie Smart
Bestseller
Allergens:
Fish
Gluten
Eggs
Gluten(Wheat)
Soy

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

Total35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1

beetroot

½

Onion

1 packet

hoki fillets

(Contains: Fish; )

1 sachet

Garlic & Herb Seasoning

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

Baby Leaves

1 packet

creamy pesto dressing

(Contains: Soy; )

Not included in your delivery

olive oil

1 tablespoon (tbsp)

plain flour

(Contains: Gluten; )

1

egg

(Contains: Eggs; )

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2587 kJ
Calories618 kcal
Fat17.6 g
of which saturates2.6 g
Carbohydrate74.3 g
of which sugars29.3 g
Dietary Fibre8.2 g
Protein40.6 g
Sodium855 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
Medium Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• 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.

TIP: If your oven tray is crowded, divide the veggies between two trays!

3
3

• Place your hand flat on top of hoki fillet and slice through to make two thin steaks. Pat hoki dry with paper towel and season both sides with salt and pepper. • 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. • Dip hoki first in flour mixture to coat, followed by the egg and finally in the breadcrumbs. Set aside on a plate.

4
4

• When the veggies have 10 minutes remaining, return frying pan to 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 the fish doesn't stick to the pan.

5
5

• To the tray with the roasted veggies, add baby leaves and a drizzle of vinegar. Toss to combine.

6
6

• Divide veggie toss between bowls. • Top with crumbed white fish. • Dollop with creamy pesto dressing to serve. Enjoy!

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