HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Snapper & Creamy Dill Sauce
Seared Snapper & Creamy Dill Sauce

Seared Snapper & Creamy Dill Sauce

with Parsnip Mash & Zesty Greens

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We’ve gone a little bit fancy on you with this snazzy snapper, coated in a creamy dill sauce and loaded with delicate and aromatic flavours. Accompanied by crunchy broccolini and a smooth mash, you won't believe you whipped up such a delight.

Allergens:MilkTree NutsFish

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 unit


2 bunch


2 clove


1 bunch


½ unit


1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet



½ bottle

pure cream


1 sachet

vegetable stock powder

Not included in your delivery

olive oil

40 g



2.5 tbs



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3820 kJ
Fat51.8 g
of which saturates30.1 g
Carbohydrate59.2 g
of which sugars15 g
Dietary Fibre0 g
Protein52.4 g
Cholesterol0 mg
Sodium903 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of lightly salted water to the boil. Peel the potato and parsnip and cut into 2cm chunks. Slice the broccolini in half lengthways. Finely chop the garlic (or use a garlic press). Pick and finely chop the dill. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges.


Add the potato and parsnip to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. In the last 5 minutes of cooking time, place a steamer basket or colander on top of the saucepan and add the broccolini. Cover with a lid and steam until tender. Transfer the broccolini to a bowl with the lemon zest. Season with a pinch of salt and pepper, toss to combine and cover to keep warm. Drain the potato and parsnip, then return to the saucepan. Add the butter, milk and the salt. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.


While the veggies are cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.


When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Season the snapper on both sides with salt and pepper. When the oil is hot, add the snapper and cook until just cooked through, 3-4 minutes each side. Transfer to a plate.

TIP: The fish is cooked through when it turns from translucent to white.


Wash the frying pan and return to a low heat with a drizzle of olive oil. Add the garlic and cook, until fragrant, 1 minute. Add the pure cream (see ingredients list), vegetable stock and dill (reserve some for garnish!) and cook until warmed and infused with the dill flavour, 4-5 minutes. Season to taste with salt and pepper.


Divide the parsnip mash, snapper and zesty greens between plates. Spoon over the creamy dill sauce and garnish with the reserved dill. Sprinkle the toasted almonds over the broccolini and serve with the lemon wedges.