Smokey Seared Fish & Parmesan Potato Salad
with Celery Slaw
- Milk
- Eggs
- Soy
- Fish
Eat the rainbow with this tasty mix of flavours. Fresh white fish gets a lightly spiced coating, with a warm, creamy potato salad and a crunchy celery slaw to round out the meal. This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
Ingredients
3
potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Smooth Dory Fillets
(Contains: Fish; )
1 sachet
Kiwi Spice Blend
1 stalk
celery
1 packet
Baby Leaves
1 bag
Slaw Mix
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into bite-sized chunks. • Add boiling water and good pinch of salt to a medium saucepan over medium-high heat. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. • Drain, then return potato to the pan. Add grated Parmesan cheese and dill & parsley mayonnaise, then season generously with salt and pepper. Toss to combine.
Little cooks: Help add the cheese and mayo.
• Meanwhile, discard any liquid from fish packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, combine Kiwi spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add fish and gently toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.
• While the chicken is cooking, thinly slice celery. Roughly chop baby leaves. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add slaw mix, celery and baby leaves. Toss to combine.
Little cooks: Take the lead by combining the ingredients for the salad!
• Divide white fish and Parmesan potato salad between plates. • Serve with celery slaw. Enjoy!
