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.
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
potatoes
1 sachet
Zesty Chilli Salt
1
carrot
1
cucumber
½
lemon
1 sachet
Garlic & Herb Seasoning
1 packet
hoki 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
Instructions
• 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 hoki 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. Remove pan from heat.
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!