Spiced White Fish & Honey Glaze

Name: Spiced White Fish & Honey Glaze with Roasted Kohlrabi, Apple Salad & Garlic Hollandaise
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 parsnip; 1 carrot; 1 apple; 2 clove garlic; 1 packet Smooth Dory Fillets; 1 sachet Aussie Spice Blend; 1 packet Hollandaise; 1 tsp honey; 1 bag Mixed Salad Leaves; drizzle vinegar (balsamic or white wine)

with Roasted Kohlrabi, Apple Salad & Garlic Hollandaise

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Golden and glowing, that’s how we like our chicken and the combination of our Aussie spice blend and honey coating doesn’t disappoint. The roasted parsnip and carrot shine just as bright on the plate, perfect for dipping in a garlic Hollandaise. Dig in and enjoy, we know you will love it!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

Allergens:

Fish

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

parsnip

carrot

apple

2 clove

garlic

1 packet

Smooth Dory Fillets

1 sachet

Aussie Spice Blend

1 packet

Hollandaise

1 bag

Mixed Salad Leaves

Not included in your delivery

olive oil

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)1822 kJ

Fat16.2 g

of which saturates2.9 g

Carbohydrate33.5 g

of which sugars17.8 g

Dietary Fibre8.2 g

Protein37.7 g

Sodium821 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

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Peel and cut kohlrabi into small chunks. Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• Meanwhile, thinly slice apple. Finely chop garlic. • Discard any liquid from fish packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. Add fish and gently turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Hollandaise and stir to combine. Season to taste and set aside.

• When the veggies have 10 minutes remaining, wipe out the frying pan, then return to medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. • In the last minute, reduce heat to medium, then add the honey, gently turning fish to coat.