HelloHero: Crumbed Fish & Veg Couscous
with Garlic Dip & Toasted Almonds
- Wheat
- Gluten
- Almond
- Fish
- Milk
- Eggs
- Eggs
- Fish
- Milk
- Almond
- Wheat
- Gluten
- Soy
- Sesame
- May contain traces of allergens
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
Ingredients
2
Garlic
1 packet
Peeled Pumpkin Pieces
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Baby Leaves
1 sachet
Classic Roast Seasoning
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
1
Lemon
280 g
Smooth Dory Fillets
(Contains: Fish; )
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
¾ cup
water
½ tsp
salt
1 tsp
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
