Double Garlic-Herb White Fish & 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.
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
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1
cucumber
1
tomato
2 packet
Smooth Dory Fillets
(Contains fish; )
1 sachet
Garlic & Herb Seasoning
1 packet
flaked almonds
(Contains Almond; )
1 packet
baby leaves
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• 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 cooking, slice cucumber into half-moons. Roughly chop tomato. • Discard any liquid from white fish fillet packaging. Slice fish in half crossways. • In a medium bowl, combine white fish 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.
TIP: White fish is cooked through when centre turns from translucent to white.
• To the pan with couscous, add cucumber, tomato, baby leaves and a drizzle of vinegar and olive oil. Season with salt and pepper. Crumble over feta (see ingredients) and toss to combine. • Divide cucumber couscous salad between plates. Top with garlic-herb fish. • Sprinkle over almonds. Serve with chargrilled capsicum relish. Enjoy!