Quick Double Herby White Fish & Dijon Hollandaise
with Steamed Veggies & Mash
Tender pan-seared fish never fails to catch our attention! It has all the familiar tastes of home cooking at its finest, plus a dijon mustard and hollandaise sauce and a side of beloved potato mash, this fish dish has our full attention.
This recipe is under 650kcal per serving.
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
Ingredients
2
potato
1
carrot
1 bag
broccoli florets
2 packet
gemfish fillets
(Contains fish; )
1 sachet
Garlic & Herb Seasoning
1 packet
Hollandaise
(Contains Egg; )
1
Dijon mustard
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into bite-sized chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes.
• Meanwhile, thinly slice carrot into sticks. Halve any thicker stalks of broccoli florets lengthways • In last 8 minutes of cook time, place a colander or steamer basket on top of the potato and add carrot and broccoli florets. • Cover and steam until veggies are tender, and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer veggies to a bowl. Season, then set aside. Drain potatoes and return to saucepan. Add the butter and milk. Mash until smooth. Cover to keep warm.
• Discard any liquid from white fish fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a large bowl, gently combine fish, garlic & herb seasoning and a pinch of salt. • 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. Transfer to a paper towel-lined plate.
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
• In a small bowl, combine dijon mustard, hollandaise and a splash of water. Season to taste. • Divide potato mash, steamed veggies and herby white fish between plates. • Serve with dijon hollandaise. Enjoy!