Spiced White Fish & Cheesy Potato-Cauliflower Mash
with Creamy Onion Sauce & Steamed Veggies
Dive into dinner with tonight’s seafood spectacular! Perfectly seasoned and pan-seared, the tender fish fillet is drizzled with a luscious creamy onion sauce that’s packed with flavor. Paired with buttery potato-cauli mash and vibrant steamed veggies, it’s a feel-good meal that’ll warm you up from the inside out.
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
Potato
1
Cauliflower
1
Green beans
1
Carrot
1
Red Onion
1
Lemon
1
Shredded Cheddar Cheese
(Contains Milk; )
1
Smooth Dory Fillets
(Contains fish; )
1
Cream
(Contains Milk; )
1
Chicken-Style Stock Powder
1
Kiwi Spice Blend
Not included in your delivery
olive oil
butter
(Contains Milk; )
milk
(Contains Milk; )
Nutrition Values
Cooking Steps
• Boil the kettle. Peel potato and cut into large chunks. • Cut cauliflower into small florets. • Trim green beans. Thinly slice carrot into sticks. • Thinly slice brown onion. Zest lemon to get a pinch and slice into wedges.
• Half-fill a medium saucepan with boiling water with a generous pinch of salt. • Cook potato and cauliflower in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. TIP: Save time and get more fibre by leaving the potato unpeeled!
• In last 8 minutes of potato cook time, place a colander or steamer basket on top and add beans and carrot. • Cover and steam until both are tender, and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer veggies to a bowl. Season, then set aside. • Drain potato and cauliflower and return to pan. Add the butter, milk and a pinch of salt. Mash until smooth. Cover to keep warm. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In last 8 minutes of potato cook time, place a colander or steamer basket on top and add beans and carrot. • Cover and steam until both are tender, and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer veggies to a bowl. Season, then set aside. • Drain potato and cauliflower and return to pan. Add the butter, milk and a pinch of salt. Sprinkle with shredded Cheddar cheese. Mash until smooth. Cover to keep warm.
• Meanwhile, discard any liquid from white fish fillet packaging. Slice fish in half crossways to get 1 steak per person. • In a medium bowl, combine white fish fillets, Kiwi spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, add fillets to the pan and cook until just cooked through, 5-6 minutes each side. Transfer to a plate and cover to keep warm. 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
• Wip eturn frying pan to medium-high heat with a drizzle of olive oil. Add onion, and cook until tender, 4-5 minutes. • Reduce heat to medium, add longlife cream (see ingredients), chicken-style stock powder, a squeeze of lemon juice, zest and a splash of water, and stir until slightly thickened, 1-2 minutes.
• Divide cauliflower mash, steamed veggies and spiced white fish between plates. • Top fish creamy onion sauce and serve with remaining lemon wedges. Enjoy!