Spiced Fish Fillets & Dill-Parsley Mayo
with Apple Salad & Kumara Wedges
- Fish
- Milk
- Eggs
- Soy
Classically-spiced fish never fails to satisfy! It has all the familiar tastes of home cooking at its finest, plus a herby mayo and a side of easy kumara wedged which make up the perfect accompaniments to this tasty dinner.
Ingredients
2
Kumara
1 sachet
Nan's Special Seasoning
1 packet
white fish fillets
(Contains: Fish; )
1
apple
½
carrot
1 bag
salad leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm wedges. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. TIP: Cut the kumara to size so it cooks in time.
When the wedges have 15 minutes cook time remaining, combine Nan's special seasoning and a drizzle of olive oil in a medium bowl. Season with pepper, then add the white fish fillets. Carefully rub the seasoning over the fish to coat. Set aside.
In a medium frying pan, heat the butter and a drizzle of olive oil over a medium heat. When the oil is hot, cook the fish until just cooked through, 4-5 minutes each side. Remove the pan from the heat. TIP: Don't worry if your fish gets a little charred during cooking, it adds to the flavour! TIP: White fish is cooked through when the centre turns from translucent to white.
While the fish is cooking, thinly slice the apple (unpeeled) into matchsticks. Grate the carrot (see ingredients). In a medium bowl, combine a drizzle of white wine vinegar and a drizzle of olive oil. Season with salt and pepper.
Add the mixed salad leaves, apple and carrot to the dressing. Toss to coat.
Divide the kumara wedges, spiced fish fillets and apple salad between plates. Serve with the dill & parsley mayonnaise.
