Quick Garlic-Herb Dory & Capsicum Relish
with Israeli Couscous Salad & Feta
A fresh herby seasoning for a slice of fresh white fish, it’s a match! Pair off this delightful combination of garlic aromas with a smoked capsicum relish to offset everything, including the cucumber couscous. Sprinkle in a bit of feta cheese to add a bite of salt and you’ve got one amazing group of flavours.
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
1
cucumber
1
tomato
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Smooth Dory Fillets
(Contains fish; )
1 sachet
Garlic & Herb Seasoning
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1 packet
Israeli couscous
(Contains Gluten; )
1 bag
spinach & rocket mix
Not included in your delivery
olive oil
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Instructions
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan with a drizzle of olive oil.
• While couscous is boiling, slice cucumber into half-moons. Roughly chop tomato. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 steak per person. • In a small bowl, combine smooth dory fillets and garlic & herb seasoning. Season with salt and pepper. • 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 medium-high heat with a drizzle of olive oil. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate. • To the pan with couscous, add cucumber, tomato, spinach & rocket mix and a drizzle of red wine vinegar and olive oil. Season with salt and pepper. Crumble over feta (see ingredients) and toss to combine.
TIP: White fish is cooked through when centre turns from translucent to white.
• Divide Israeli couscous salad between plates and top with garlic-herb dory. • Sprinkle over toasted almonds. Serve with chargrilled capsicum relish. Enjoy!