HelloHero: Double White Fish & Spiced Veggie Traybake
with Chilli-Parsley Butter
This one-tray wonder combines fresh and tender white fish with a warming medley of colourful veggies, all enhanced by a tangy chilli parsley butter. Who knew something so healthy could taste so good?
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
capsicum
1
beetroot
1 sachet
Aussie Spice Blend
1 packet
parsley
pinch
chilli flakes
2 packet
gemfish fillets
(Contains fish; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and capsicum into bite-size chunks. Cut beetroot into 1cm chunks. • Place potato, carrot, beetroot and capsicum on a lined oven tray. • Sprinkle over Aussie spice blend, drizzle with olive oil, season with salt and toss to coat. • Roast until almost tender, 15-20 minutes.
• Meanwhile, finely chop parsley. • In a small microwave-safe bowl, add the butter, and microwave in 10 second bursts until melted. • To the bowl with butter, add parsley and chilli flakes (if using). Stir to combine and season to taste.
• Discard any liquid from white fish fillet packaging. Slice fish in half crossways. • Season fish on both sides with salt and pepper. • When the veggies are done, add fish to the middle of the oven tray (spread over two trays if your tray is getting crowded!). Drizzle with olive oil and roast until cooked through, 12-14 minutes.
TIP: White fish is cooked through when the centre turns from translucent to white.
• Divide spiced roast veggies between plates and top with white fish. • Drizzle over chilli parsley butter to serve. Enjoy!