Parmesan & Panko Crusted Fish
with Potato Wedges & Creamed Leek
It’s fish and wedges, but all jazzed up - the parmesan crust not only provides flavour but also keeps your fish lovely and moist, like batter but better! Oh, and the best bit – no seagulls to steal your potato wedges!
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
400 g
potatoes
1 bunch
thyme
1 block
Parmesan cheese
(Contains Milk;)
1 unit
lemon
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Grenadier Fish
(Contains Fish;)
2 unit
leek
2 unit
zucchini
1 clove
garlic
1 tub
Philadelphia cream cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the potato (unpeeled) into 1 cm thick wedges. Pick the thyme leaves. Add the potato wedges and 1/2 the thyme to an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake for 25-30 minutes, or until tender.
While the potatoes are cooking, finely grate the Parmesan cheese. Zest the lemon and slice into wedges. In a medium bowl, combine the Parmesan, panko breadcrumbs (use suggested amount), the remaining thyme leaves, a large pinch of lemon zest and a good drizzle of olive oil and mix well.
Place the grenadier fillets on a second oven tray lined with baking paper and season both sides with salt and pepper. Drizzle with olive oil and spoon over the Parmesan crumb. Bake the fish on the top rung of the oven for 10-12 minutes, or until the crust is golden brown and the fish is cooked through. TIP: Fish is cooked through when the centre turns from translucent to white.
While the fish is cooking, finely slice the leek. Slice the zucchini into half-moons. Peel and crush the garlic.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat and add the leek and zucchini. Cook for 5 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Reduce the heat to low and stir through the Philadelphia cream cheese. Season to taste with a pinch of salt and pepper and remove from the heat.
Divide the Parmesan and panko crusted fish, creamed greens and potato wedges between plates. Squeeze over the juice from the lemon wedges just before serving.