Easy Crumbed Fish & Parmesan Sweet Potato
with Salad & Smokey Aioli
It’s a classic, it’s a favourite for all, it’s the answer to your cravings, a steaming plate of fish and potato chunks. A must-have side of cheesy potato and fresh salad adds the perfect finishing touches, meaning that you won’t be needing that takeaway menu anymore.
This recipe is under 650kcal per serving.
We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
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
2
sweet potato
1 packet
Parmesan Cheese
(Contains Milk;)
1 packet
crumbed basa
(Contains Gluten, Fish, Soy, Wheat;)
1 packet
baby spinach leaves
2
Baby Capsicum
1
tomato
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with Parmesan cheese and bake until golden and crisp, 5 minutes.
TIP: If your oven tray is crowded, divide the sweet potato between two trays!
• When potatoes have 10 minutes remaining, 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 minutes each side. Transfer to a paper towel-lined plate.
• While the fish is cooking, thinly slice tomato into wedges. • Thinly slice baby capsicum. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato, capsicum and baby spinach leaves. Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide crumbed fish, Parmesan sweet potato chunks and salad between plates. • Serve with smokey aioli. Enjoy!