Mediterranean John Dory & Roast Potatoes
with Balsamic Cherry Tomato Sauce & Pesto Courgette Salad
This dish could have swam out of the Mediterranean Sea if we weren’t sure it actually came straight from your own kitchen. The caramelised blistered tomatoes make a juicy sauce for the fresh seared fish. Serve with a basil pesto salad and sprinkle over some almonds and you’ll swear you were having dinner on the beach.
This recipe is under 650kcal per serving and under 40g carbohydrates 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
3
potato
2 clove
garlic
1 punnet
cherry tomatoes
1 packet
flaked almonds
(Contains Almond; )
1 pinch
chilli flakes
1 bag
spinach & rocket mix
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1
courgette
1 packet
John Dory Fillets
(Contains fish; )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
2 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then 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.
• Meanwhile, finely chop garlic. Halve cherry tomatoes. • Using a vegetable peeler, peel courgette into ribbons, stopping when you reach the centre seeds. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to high heat with a drizzle of olive oil. • Cook courgette, tossing, until tender, 2-3 minutes. Season and transfer to a large bowl.
• Discard any liquid from John dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • Return the frying pan to 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. Transfer to a paper towel-lined plate.
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.
• Return the frying pan to medium heat with a drizzle of olive oil. • Cook cherry tomatoes, garlic, the butter and a pinch of chilli flakes (if using), stirring and lightly crushing tomatoes until softened, 4-5 minutes. • Add the balsamic vinegar, brown sugar and a splash of water. Cook until slightly reduced and thickened, 1-2 minutes. Season to taste.
• To the bowl of courgette, add spinach & rocket mix, basil pesto and a drizzle of white wine vinegar. Toss to combine. • Divide roast potatoes, pesto courgette salad and John dory between plates. • Top fish with balsamic cherry tomato sauce and garnish with toasted almonds to serve. Enjoy!