Quick Crumbed Fish & Lemony Cos Salad

Name: Quick Crumbed Fish & Lemony Cos Salad with Radish & Dijon Mayonnaise
Total time: 25 min
Yield: 2
Cuisine: New Zealand
Ingredients: 1 packet Panko Breadcrumbs; 1 Cos Lettuce; 280 g Hoki Fillets; 1 Cucumber; 1 sachet Kiwi Spice Blend; 1 packet Dijon Mustard; 1 Lemon; 2 Radish; 1 drizzle olive oil; 1 tbs plain flour; 1 piece egg

with Radish & Dijon Mayonnaise

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Everything about this salad is fresh and pleasant. The crisp cos lettuce salad with a punch of pepper from the radish is ready to welcome crumbed fish to your table. The dijon mayo gives it that extra aromatic kick!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

We’ve replaced the radish in this recipe with courgette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Under 30g carbs

Allergens:

Wheat

•Gluten

•Fish

•Eggs

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

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

Cos Lettuce

280 g

Hoki Fillets

(Contains: Fish; )

Cucumber

1 sachet

Kiwi Spice Blend

1 packet

Dijon Mustard

Lemon

Radish

Not included in your delivery

1 drizzle

olive oil

1 tbs

plain flour

(Contains: Gluten; May be present: Wheat. )

1 piece

egg

(Contains: Eggs; )

Nutrition Values

Calories466 kcal

Energy (kJ)1950 kJ

Fat20.2 g

of which saturates2 g

Carbohydrate33.1 g

of which sugars6.1 g

Dietary Fibre3.9 g

Protein35.6 g

Sodium866 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

• Roughly chop cos lettuce. Thinly slice radish. Using a vegetable peeler, peel cucumber into thin ribbons. Slice lemon into wedges. • Discard any liquid from white fish fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a shallow bowl, combine Kiwi spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Gently dip fish first into flour mixture to coat, then into the egg and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Cook crumbed fish in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper-towel lined plate. TIP: Add extra oil if needed so the crumbed fish does not stick to the pan.

• Meanwhile, combine a generous squeeze of lemon juice and olive oil in a large bowl. Add cos lettuce, radish and cucumber to the dressing. Toss to combine and season to taste.

• In a small bowl, combine mayonnaise and dijon mustard. • Divide lemony cos salad and crumbed fish between bowls. • Serve with dijon mayonnaise. Enjoy!