[Valentines Day] NZ Oven Baked Hapuku & Blistered Vine Tomatoes
with Creamy Polenta & Baby Broccoli
Calories
:
499 kcalProtein
:
14.7g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Fish
- Milk
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Baby Broccoli
1 sachet
Thyme
1
Lemon
1 packet
Snacking Tomatoes
1
Hapuku Fillet
(Contains: Fish; )
1 packet
polenta
(Contains: Milk, Soy, Wheat, Gluten, May contain traces of allergens; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 cup
milk
(Contains: Milk; )
¼ tsp
salt
40 g
butter
(Contains: Milk; )
Nutrition Values
Calories499 kcal
Energy (kJ)2090 kJ
Fat30 g
of which saturates17.4 g
Carbohydrate39.1 g
of which sugars11.5 g
Dietary Fibre6.1 g
Protein14.7 g
Sodium458 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
•Medium Saucepan
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced. Trim baby broccoli.
- Halve any thicker stalks of baby broccoli lengthways.
- Pick thyme leaves.
- Slice lemon into wedges.
2
- Place campari vine tomatoes and thyme leaves in a baking dish.
- Drizzle with olive oil, season with salt and toss to coat.
- Roast until blistered, 15-20 minutes.
3
- Meanwhile, pat hapuku fillet dry with paper towel and season both sides.
4
- Place baby broccoli and hapuku on a lined oven tray.
- Drizzle with olive oil, season with salt and gently tunr to coat.
- Bake until fish is just cooked through and baby broccoli is tender, 10-12 minutes. Remove baking tray from oven, then add a generous squeeze of lemon juice.
TIP: White fish is cooked through when the centre turns from translucent to white.
TIP: The baby broccoli will char slightly, this adds to the flavour!
5
- When the fish has 5 minutes remaining, in a medium saucepan, combine the water, milk and salt and bring to the boil over high heat.
- Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 2-3 minutes.
- Remove from the heat, add Parmesan cheese, the butter and a good pinch of pepper and stir until melted.
6
- Divide oven baked hapuku, blistered vine tomatoes, baby broccoli and creamy polenta between plates.
- Spoon over any remaining sauce from the baking dish and serve with any remaining lemon wedges. Enjoy!
