Crumbed Grenadier
with Chunky Chips & Garden Salad
Ah, crumbed fish with thick, chunky cut chips - is there anything better? Your oven baked chips will take a little while in the oven, but the rest of this supper is whipped up in a matter of moments. After whipping up a salad with a vinagrette and cooking your crispy fish fillets, there’s nothing left to do but sit back and relax!
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
400 g
potatoes
½ bunch
parsley
½
lemon
1 tsp
Dijon mustard
1 bag
mixed salad leaves
1
cucumber
1 cup
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
2 fillet
Grenadier Fish
(Contains Fish;)
Not included in your delivery
1 tbs
olive oil
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, cut the potatoes into 1 cm thick wedges (unpeeled). Finely chop the parsley and dice the cucumber. Zest and juice the lemon, wash the mixed salad leaves and lightly beat the egg.
Toss the potato in half of the olive oil and place in a single layer on a lined oven tray. Season generously with salt and pepper. Cook in the oven for 30-35 minutes or until golden and tender. Remove from the oven and toss with half of the parsley.
In a medium bowl, combine the remaining olive oil, lemon juice and Dijon mustard. Add the mixed salad leaves and cucumber and toss to coat well. Set aside.
Meanwhile, combine the panko breadcrumbs, lemon zest and the remaining parsley in a shallow bowl. Season with salt and pepper. Place the egg in a separate shallow bowl. Season the grenadier fish fillets with salt and pepper and then dip into the egg, letting the excess egg drip back into the bowl. Transfer the fish to the breadcrumb mixture and coat well. Place on a second lined oven tray.
Brush or spray the crumbed fish fillets with a little olive oil. Add to the oven in the last 10 minutes of the potato cooking time, or until golden.
To serve, divide the golden chips and crumbed fish between plates. Serve with the dressed garden salad.