Herbed Fish & Lemon Butter Sauce
with Zesty Potato Chunks & Tartare Sauce
Tender pan-seared fish never fails to satisfy! It has all the familiar tastes of home cooking at its finest, plus a buttery lemon sauce and a side of easy roast potatoes which make up the perfect accompaniments to this tasty dinner.
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 sachet
Zesty Chilli Salt
1
carrot
1
cucumber
½
lemon
1 sachet
Garlic & Herb Seasoning
1 packet
gemfish fillets
(Contains fish; )
1 bag
spinach & rocket mix
1 packet
Tartare Sauce
(Contains Soy; )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato 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. • When the potatoes are done, add zesty chilli salt and toss to combine.
• Meanwhile, grate carrot and thinly slice cucumber into rounds. Zest lemon to get a pinch, then slice into wedges. • Discard any liquid from gemfish fillet packaging. Slice fish in half crossways to get 1 piece per person. • Place fish on a plate and sprinkle over garlic & herb seasoning on each side.
• When potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Season fish on both sides with salt and pepper. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. • Add the butter, lemon zest and a squeeze of lemon juice and cook until melted, 1-2 minutes. Transfer to a paper towel-lined plate.
TIP: White fish is cooked through when the centre turns from translucent to white.
• In a medium bowl, combine spinach & rocket mix, carrot, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide herbed fish, zesty potato chunks and carrot salad between plates. • Pour any remaining lemon butter sauce from the pan over fish. • Serve with tartare sauce. Enjoy!