Double Crumbed Basa & Roast Veggie Medley
with Dill & Parsley Mayonnaise
Can you really go wrong with a classic fish and veggie combo? Our pre-prepped crumbed basa will golden up to perfection in the pan and makes the perfect pair to roasted veggies. All you need to make this dinner a winner, is a drizzle of herby mayo and bit of lemon!
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
1
pumpkin
1
zucchini
½
lemon
1 packet
chopped potato
2 packet
crumbed basa
(Contains Gluten, Fish, Soy, Wheat;)
1 packet
baby spinach leaves
1 sachet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
1 packet
Balsamic Vinaigrette Dressing
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin and zucchini into bite-sized chunks. Cut lemon into wedges. • Place pumpkin, zucchini and chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary! TIP: If your oven tray is crowded, divide the veggies between two trays.
• When veggies 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 mins each side. Transfer to a paper towel-lined plate.
TIP: Cook in batches if your pan is getting crowded.
• To tray with roast veggies, add baby spinach leaves, everything garnish and balsamic vinaigrette dressing. Toss to combine.
• Divide roast veggie medley and crumbed basa between plates. • Drizzle with dill & parsley mayonnaise and serve with lemon wedges. Enjoy!