Quick Pomegranate-Glazed Fish
with Sumac Veggie & Radish Couscous Salad
If pomegranate glazed doesn’t quip your interest and get your tastebuds fired up, we don’t want else will. On a fresh white fish it pops out of the bowl. Add the pomegranate fish to a sumac veggie couscous and that’s a done deal. Go on dig in, we know you’re interested now.
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
½
broccoli
1
Brown Onion
1
radish
1 packet
Smooth Dory Fillets
(Contains fish; )
½ sachet
Garlic & Herb Seasoning
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 sachet
vegetable stock powder
1 packet
pomegranate molasses
(May be present Gluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy. )
½ sachet
Turkish Sumac Seasoning
1 bag
Deluxe Salad Mix
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
¾ cup
boiling water
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut broccoli into small florets, then roughly chop stalk. Thinly slice onion and radish. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, combine fish, garlic & herb seasoning (see ingredients), a drizzle of olive oil and a pinch of salt.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and onion, stirring, until softened, 6-7 minutes. • Add currants, vegetable stock powder and the boiling water (see ingredients) and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook fish in batches, until just cooked through, 5-6 minutes each side. • Remove pan from heat, add pomegranate molasses and the honey and gently turn fish to coat.
TIP: White fish is cooked through when the centre turns from translucent to white.
• To the veggie couscous, add deluxe salad mix, radish, Turkish sumac seasoning (see ingredients) and a drizzle of white wine vinegar and olive oil. Season and toss to combine. • Divide sumac veggie and radish couscous salad between bowls. Top with pomegranate-glazed fish. • Dollop over Greek-style yoghurt to serve. Enjoy!