Fin-Tastic Crumbed Fish
with Zucchini Scales, Fries & Fetta Salad
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! We're taking things under the sea and require the very best little cooks to help plate up this crumbed fish. With some zucchini scales, tomato fins and a tartare sauce face, this fish will look just as good as it tastes!
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
Zucchini
1
Tomato
2 clove
Garlic
1 packet
Crumbed Basa
(Contains Wheat, Gluten, Soy, Fish;)
1 sachet
Chicken Salt
(Contains Soy; May be present: Wheat, Gluten. )
1 packet
Mixed Salad Leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
Tartare Sauce
(Contains Egg;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place the fries 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 the fries between two trays.
• Meanwhile, thinly slice zucchini into half-moons. • Thinly slice tomato into wedges. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini, until tender, 4-5 minutes. • Reduce heat to medium then add garlic and cook until fragrant, 1 minute. Transfer to a bowl. Season and allow to cool slightly.
• 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. Season with a pinch of chicken salt (reserving the remainder for fries).
Little cooks: Help sprinkle over the chicken salt!
• In a medium bowl, combine mixed salad leaves and balsamic vinaigrette dressing. Toss to combine.
Little cooks: Take the lead by tossing the salad!
• To tray with fries, sprinkle over remaining chicken salt and toss to coat. • Divide crumbed fish, fries and salad between plates. Crumble fetta cubes over the salad. • Assemble zucchini half-moons as scales and tomato wedges as fins for the fish. • Cut off one corner of the tartare sauce packet and draw a face on the fish. Enjoy!