Double Golden Fish & Chargrilled Capsicum Mayo
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Double Golden Fish & Chargrilled Capsicum Mayo

Double Golden Fish & Chargrilled Capsicum Mayo

with Roast Veggie Coin Toss

Fish is one of those dinner time dishes that demands attention. This one is golden, drizzled in a chargrillled capsicum mayo, and served atop a bed of roasted veggies. Every bite is a delightful surprise!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Allergens:
fish
Sulphites
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Carrot

1

Courgette

2 packet

gemfish fillets

(Contains fish; )

1 sachet

Aussie Spice Blend

1 packet

Chargrilled Capsicum Relish

(Contains Sulphites; )

1 packet

mayonnaise

(Contains Egg; )

1 packet

baby leaves

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)2507 kJ
Calories599 kcal
Fat28.9 g
of which saturates3.9 g
Carbohydrate46.8 g
of which sugars25 g
Dietary Fibre8.3 g
Protein39.1 g
Sodium1182 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and courgette into 0.5cm-thick rounds. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2
2

• When the veggies have 15 minutes remaining, discard any liquid from gemfish fillet packaging. Slice fish in half crossways. • In a large bowl, combine fish, Aussie spice blend and a drizzle of olive oil. • In a small bowl, combine chargrilled capsicum relish and mayonnaise. Set aside.

3
3

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side.

TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

4
4

• When the veggies are done, remove tray from the oven and add baby leaves and a drizzle of vinegar. Toss to combine and season to taste. • Divide roast veggies between bowls. Top with golden fish. • Drizzle over chargrilled capsicum mayo to serve. Enjoy!