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Herbed Fish & Lemon Butter Sauce
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Herbed Fish & Lemon Butter Sauce

Herbed Fish & Lemon Butter Sauce

with Zesty Potato Chunks & Tartare Sauce

Tender pan-seared fish never fails to satisfy! It has all the familiar tastes of home cooking at its finest, plus a buttery lemon sauce and a side of easy roast potatoes which make up the perfect accompaniments to this tasty dinner.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Quick Prep
Quick
Climate Superstar
Allergens:
fish
Milk
Soy

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

Zesty Chilli Salt

1

carrot

1

cucumber

½

lemon

1 packet

gemfish fillets

(Contains fish; )

1 sachet

Garlic & Herb Seasoning

1 bag

spinach & rocket mix

1 packet

Tartare Sauce

(Contains Soy; )

Not included in your delivery

olive oil

30 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)2127 kJ
Fat26.7 g
of which saturates9.6 g
Carbohydrate45.2 g
of which sugars22.7 g
Protein22.1 g
Sodium825 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 Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato 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. • When the potatoes are done, add zesty chilli salt and toss to combine.

2
2

• Meanwhile, grate carrot and thinly slice cucumber into rounds. Zest lemon to get a pinch, then slice into wedges. • Discard any liquid from gemfish fillet packaging. Slice fish in half crossways to get 1 piece per person. • Place fish on a plate and sprinkle over garlic & herb seasoning on each side.

3
3

• When potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Season fish on both sides with salt and pepper. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. • Add the butter, lemon zest and a squeeze of lemon juice and cook until melted, 1-2 minutes. Transfer to a plate.

TIP: White fish is cooked through when the centre turns from translucent to white.

4
4

• In a medium bowl, combine spinach & rocket mix, carrot, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide herbed fish, zesty potato chunks and carrot salad between plates. • Pour any remaining lemon butter sauce from the pan over fish. • Serve with tartare sauce. Enjoy!