Double Easy Crumbed Basa & Crispy Wedges
with Caper Tartare Sauce & Garden Salad
Fish and chips are an Aussie lunchtime classic, so it was only right that we whipped up a crumbed basa, potato wedges and garden salad number. Don't forget the caper tartare sauce and 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
2
potato
1
tomato
1
cucumber
½
lemon
1 packet
capers
1 packet
tartare sauce
(Contains Egg;)
2
crumbed basa
(Contains Gluten, Fish, Soy, Wheat;)
1 sachet
Chicken Salt
(Contains Soy; May be present: Wheat, Gluten. )
1 bag
mixed salad leaves
1 packet
Balsamic Vinaigrette Dressing
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, cut tomato into thin wedges. • Thinly slice cucumber into rounds. • Slice lemon into wedges. • Roughly chop capers. • In a small bowl, combine tartare sauce and capers.
TIP: If you like, separate the kids portion before adding the capers! Little cooks: Take charge by combining the tartare sauce and capers!
• When wedges 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, in batches, until golden and cooked through, 2-3 minutes each side. • Transfer to a paper towel-lined plate. Sprinkle basa with a pinch of chicken salt.
• In a large bowl, combine tomato, cucumber, mixed salad leaves and balsamic vinaigrette dressing. • To tray with wedges, sprinkle over remaining chicken salt and toss until well combined. • Divide crumbed basa, wedges and garden salad between plates. Serve with caper tartare sauce and lemon wedges. Enjoy!
Little cooks: Take the lead by tossing the salad!