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Tuscan-Style Fish & Roast Veggie Toss
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Tuscan-Style Fish & Roast Veggie Toss

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!

Tags:
Under 650kcal
Allergens:
fish
Milk

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

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 Milk; )

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)2211 kJ
Fat24.7 g
of which saturates2.2 g
Carbohydrate49.4 g
of which sugars22 g
Protein27.2 g
Sodium721 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 Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• Meanwhile, heat a large frying pan over medium-high heat. Toast pumpkin seeds until golden, 3-4 minutes. Transfer to a bowl.

4
4

• 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.

5
5

• 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.

6
6

• 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!