Lemony-Pepper Fish & Roast Veggie Coin Toss
with Chargrilled Capsicum Mayo
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.
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
courgette
1 packet
Smooth Dory Fillets
(Contains fish; )
1 sachet
Lemon Pepper Seasoning
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)
Nutrition Values
Utensils
Cooking Steps
• 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.
• When the veggies have 15 minutes remaining, discard any liquid from smooth dory fillet packaging. Slice fish fillet in half crossways to get 1 piece per person. • In a medium bowl, combine lemon pepper seaoning and a drizzle of olive oil. Add fish and gently turn to coat. • In a small bowl, combine chargrilled capsicum relish and mayonnaise. Set aside.
• 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.
• 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 lemon-pepper fish. • Drizzle over chargrilled capsicum mayo to serve. Enjoy!