Quick Crumbed Fish & Lemony Veggie Couscous
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Quick Crumbed Fish & Lemony Veggie Couscous

Quick Crumbed Fish & Lemony Veggie Couscous

with Garlic Yoghurt & Slivered Almonds

A golden and crunchy crumb on fish is the only way to go. It matches the bright and sunny couscous, tossed with roast veggies and there’s a zap of zest in this bowl too. Everything is shining and golden tonight!

Tags:
Kid Friendly
Allergens:
Milk
•Gluten(Wheat)
•Almond
•Gluten
•Egg
•fish

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
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 packet

peeled pumpkin pieces

2 clove

garlic

1 sachet

Chicken-Style Stock Powder

1 packet

couscous

(Contains Gluten(Wheat); )

1 packet

Slivered Almonds

(Contains Almond; )

1 sachet

barbecue seasoning

1 packet

panko breadcrumbs

(Contains Gluten(Wheat); )

1 packet

Smooth Dory Fillets

(Contains fish; )

½

Lemon

1 packet

baby leaves

1 packet

Garlic Dip

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¾ cup

water

½ tsp

salt

1 tsp

plain flour

(Contains Gluten; )

1

egg

(Contains Egg; )

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Nutrition Values

Energy (kJ)3589 kJ
Calories858 kcal
Fat44.4 g
of which saturates6.9 g
Carbohydrate75.8 g
of which sugars13.1 g
Dietary Fibre8.1 g
Protein36.1 g
Sodium1657 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 Saucepan
•Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Slice carrot into half-moons. • Place carrot and peeled pumpkin pieces 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, 20-25 minutes. • Meanwhile, heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a plate.

2
2

• Finely chop garlic. • In a medium saucepan, heat the butter over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

3
3

• Meanwhile, discard any liquid from packaging. Slice fish in half crossways to get 1 piece per person. • In a shallow bowl, combine the salt, plain flour and barbecue seasoning, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. • Coat fish first in flour mixture, followed by the egg and finally the breadcrumbs. • Return the frying pan to medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.

4
4

• Meanwhile, cut lemon into wedges. Roughly chop baby leaves. • Add roasted veggies, baby leaves, a squeeze of lemon juice and a drizzle of olive oil to the couscous. Stir to combine and season to taste. • Divide lemony veggie couscous between bowls. Top with crumbed fish. • Garnish with toasted almonds. Serve with garlic dip and any remaining lemon wedges. Enjoy!