Double Crumbed Fish & Zingy Veggie Fries
with Mustard Cider Salad & Caper Aioli
Bring an elevated twist on the classic fish and chips to your table! Team zingy rainbow fries and a gorgeously green salad brimming with tang and crunch with our moreish crumbed basa and rich garlic aioli for a flavour sensation.
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
Carrot
1
Potato
1
Zucchini
½ packet
Capers
1 sachet
Lemon Pepper Seasoning
2 packet
Crumbed Basa
(Contains Wheat, Gluten, Soy, Fish;)
1 packet
celery
1 packet
mixed salad leaves
1 packet
mustard cider dressing
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and zucchini into fries. • Roughly chop capers (see ingredients). • Place veggie fries on a lined oven tray. Sprinkle with lemon pepper seasoning, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggie fries between two trays
• When the 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 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate and season with a pinch of salt.
• Finely chop celery. • In a large bowl, combine mixed salad leaves, celery and mustard cider dressing. Season to taste. • In a small bowl, combine garlic aioli and capers.
• Divide crumbed fish, zingy veggie fries and mustard cider salad between plates. • Serve with caper aioli. Enjoy!