Herb-Crusted Alaskan Pollock
with Creamy Dill Potato Salad
A light meal featuring crispy yet tender and flaky fish, complemented by a refreshing potato salad that's delightfully light without the heaviness of mayonnaise.
Cals 575 · Prot 48 · Carbs 65 · Fat 16
Calorie Smart
30 min
A light meal featuring crispy yet tender and flaky fish, complemented by a refreshing potato salad that's delightfully light without the heaviness of mayonnaise.
Cals 575 · Prot 48 · Carbs 65 · Fat 16
Calorie Smart
Ingredients
Fish
Alaskan pollock loin
6*
350 Grams
Panko bread crumbs
10*11*12*
40 Grams
Plain flour
10*11*
10 Grams
Lemon pepper seasoning
13*15*
4 Grams
Dried thyme
2 Grams
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Olive oil
1 Tbsp
Potato Salad
Potatoes
500 Grams
Sour cream
4*
120 Grams
Spring onion
40 Grams
Fresh dill
15 Grams
Celery
1 Piece
Lemon
1 Piece
Cherry tomatoes
150 Grams
Dijon mustard
13*
6 Grams
White vinegar
15 ML
Potato Seasoning
5 Grams
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Capers
20 Grams
Allergens
*6 Fish, *10 Wheat, *11 Gluten, *12 Lupin, *13 Mustard, *15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2408 / 575 |
| Fats (g) | 16 |
| of which saturated (g) | 8.3 |
| Carbohydrates (g) | 65 |
| of which sugars (g) | 10 |
| Fibers (g) | 12.3 |
| Proteins (g) | 47.6 |
| Salt (g) | 3.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil potatoes
- Preheat the oven to 180°C/200°C.
- Bring a pot of salted water to the boil.
- Peel and slice the potatoes into bite-sized pieces.
- Add them to the boiling water.
- Cook for 12-15 min or until mostly soft.
- Reserve 1 cup of the starchy potato water.
- Then drain and set aside to cool.
Tip! If desired, add some dill stalks to the cooking water to impart its flavour in the potatoes!
2 Prep fish
- Meanwhile, reserve 1 Tbsp of sour cream in a small bowl.
- In another bowl, combine the panko bread crumbs, 1 tsp of flour, lemon pepper seasoning, dried thyme, pinch of salt and pepper.
3 Bake fish
- Add the fish to a lined baking tray.
- Using the back of a spoon, spread the sour cream on top of each piece of fish.
- Press the crumb on top.
- Drizzle with olive oil.
- Bake for 8-10 min until cooked through, golden and crispy.
4 Prep
- Meanwhile, finely chop the spring onion.
- Pick and chop the dill.
- Thinly slice the celery.
- Slice the lemon in wedges.
- Slice the cherry tomatoes in half.
5 Mix salad
- In a large bowl, whisk together the dijon mustard, white vinegar, vegetable seasoning, sour cream, a small squeeze of lemon juice, and 3 Tbsp of the reserved potato water until creamy.
- Add the drained potatoes, capers, celery, dill, and spring onions into the dressing.
- Gently fold until incorporated.
Tip! The starchy potato water will give the dressing a creamy element without all the calories!
6 Serve
- Serve the Herb-Crusted Alaskan Pollock with Creamy Dill Potato Salad with the cherry tomatoes and lemon wedges alongside.
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