Tuscan-Style Fish & Roast Veggie Toss
with Creamy Pesto Dressing
Simplicity goes a long way in a dish, take this one here - seared white fish in a herby Tuscan seasoning and a roast veggie toss. That’s all you need to experience a medley of flavour and if you like (which we know you will), drizzle over a creamy pesto sauce.
This recipe is under 650kcal per serving.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
2
potato
1
beetroot
½
Onion
1 sachet
Pumpkin Seeds (Pepitas)
1 packet
gemfish fillets
(Contains fish; )
1 sachet
Tuscan Herb Seasoning
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains Soy; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut beetroot into small chunks. Slice onion (see ingredients) into thick wedges.
• Place potato, beetroot and onion 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, 25-30 minutes.
• Meanwhile, heat a large frying pan over medium-high heat. Toast pumpkin seeds until golden, 3-4 minutes. Transfer to a bowl.
• Discard any liquid from white fish fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, add fish, Tuscan herb seasoning and a drizzle of olive oil. Gently turn fish to coat.
• When the veggies have 10 minutes remaining, return frying pan 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. Transfer to a paper towel-lined plate. • To the tray with the roasted veggies, add salad leaves and a drizzle of vinegar. Toss to combine.
TIP: White fish is cooked through when the centre turns from translucent to white.
• Divide roast veggie toss between bowls. • Top with Tuscan-style fish. • Sprinkle over toasted pumpkin seeds and dollop with creamy pesto dressing to serve. Enjoy!