Crumbed Basa & Crushed Potatoes
with Gourmet Garden Parsley & Creamy Pesto Dressing
Gourmet Garden’s Aussie grown parsley is lightly dried for a fresher flavour, and lasts four weeks once opened. It’s perfect for Mediterranean cuisine including pasta, dressings, soups and chicken. Tonight, enjoy this stellar ingredient stirred through delicately crushed potatoes - the perfect side to crispy, crumbed basa topped with a creamy pesto drizzle.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
chopped potato
1 sachet
Garlic & Herb Seasoning
½ packet
lightly dried parsley
1 packet
Crumbed Basa
(Contains Wheat, Gluten, Soy, Fish;)
1
Tomato
1
Cucumber
1 packet
mixed salad leaves
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook chopped potato over high heat, until easily pierced with a knife, 8-10 minutes. Drain and return to saucepan. • To potato, add the butter and garlic & herb seasoning, stirring until melted and well combined. • Lightly crush with a fork. Stir through Gourmet Garden lightly dried parsley (see ingredients).
TIP: Add a splash of water if the potato looks dry!
• Meanwhile, set air fryer to 200°C. • Place crumbed basa into air fryer basket and cook until golden and cooked through, 8-10 minutes. Cook in batches if needed. Transfer to a paper towel-lined plate. Season with salt and pepper.
NO AIR FRYER? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed basa until golden and cooked through, 2-3 mins each side. Transfer to a paper towel-lined plate. Season with salt.
• While crumbed basa is cooking, roughly chop tomato and cucumber. • In a medium bowl, combine the honey, a drizzle of vinegar and olive oil. Season to taste. • To bowl, add tomato, cucumber and mixed salad leaves, tossing to coat.
• Divide crushed potatoes, garden salad and crumbed basa between plates. • Drizzle creamy pesto dressing over crumbed basa to serve. Enjoy!