HelloHero: Crumbed White Fish & Roast Veggie Toss
with Creamy Pesto Dressing
Simplicity goes a long way in a dish, take this one here - seared white fish in a herby seasoning and a roast veggie toss. That’s all you need to experience a medley of flavour and if you like (which we know you will), drizzle over a creamy pesto sauce.
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
beetroot
½
Onion
1 packet
hoki fillets
(Contains fish; )
1 sachet
Tuscan Herb Seasoning
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
baby leaves
1 packet
creamy pesto dressing
(Contains Soy; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Cut beetroot into small chunks. • Slice onion (see ingredients) into thick wedges.
• Place potato, beetroot and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, discard any liquid from hoki fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a shallow bowl, combine the plain flour and Tuscan herb seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat hoki first in flour mixture, followed by the egg and finally the breadcrumbs. Set aside on a plate.
• When the veggies have 10 minutes remaining, heat a medium frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed hoki until golden and cooked through, 5-6 minutes each side. • Season with salt, then transfer to a paper towel-lined plate.
• To the tray with the roasted veggies, add baby leaves and a drizzle of vinegar. Toss to combine.
TIP: White fish is cooked through when the centre turns from translucent to white.
• Divide roast veggie toss between bowls. • Top with crumbed white fish. Dollop with creamy pesto dressing to serve. Enjoy!