Fish
crispy panko fish with creamy curried potatoes. Fresh snapper fillets coated in crispy panko crumbs, served with curried creamy potatoes alongside a chopped side salad and lemon wedges.
Gluten free option is to replace panko crumbs with cornflakes.
No fish option is to replace fish with chicken schnitzel.
Gluten free option is to replace panko crumbs with cornflakes.
No fish option is to replace fish with chicken schnitzel.
1. Roughly chop potatoes and add to a saucepan along with 1 egg. Cover with plenty of water, bring to the boil. Allow egg to boil for 7 minutes then remove and keep cooking potatoes for further 5 minutes, or until tender.
2. In a large bowl, combine sour cream with 1 tbsp mustard, 2 tsp curry powder (to taste), chopped parsley, diced celery and thinly sliced spring onions. Season with salt and pepper to taste, set aside in the fridge.
3. Whisk 1 egg and place panko crumbs on a plate. Heat a frypan with 2 tbsp oil over medium-high heat. Dip fish fillets into egg wash then press into crumbs to coat. Place in pan and cook for 3-4 minutes on each side, or until golden and cooked through.
4. Roughly chop tomatoes, capsicum and cucumber. Toss in a bowl with 1 tbsp olive oil, 1/2 tbsp vinegar, salt and pepper.
5. Peel and dice the egg. Drain potatoes and rinse in cold water. Place in a serving bowl and fold through the sauce. Cut lemon into wedges.
6. Serve crispy panko fish with curried potato salad, chopped tomato salad and with a lemon wedge on the side.
Notes:
Cooking time for potatoes depends how small they are cut.
No Fish option - replacement is chicken schnitzels. 
Increase cooking time to 4-5 minutes on each side or until cooked through.
Gluten-friendly option - panko replacement is cornflakes. Crush prior to use.
2. In a large bowl, combine sour cream with 1 tbsp mustard, 2 tsp curry powder (to taste), chopped parsley, diced celery and thinly sliced spring onions. Season with salt and pepper to taste, set aside in the fridge.
3. Whisk 1 egg and place panko crumbs on a plate. Heat a frypan with 2 tbsp oil over medium-high heat. Dip fish fillets into egg wash then press into crumbs to coat. Place in pan and cook for 3-4 minutes on each side, or until golden and cooked through.
4. Roughly chop tomatoes, capsicum and cucumber. Toss in a bowl with 1 tbsp olive oil, 1/2 tbsp vinegar, salt and pepper.
5. Peel and dice the egg. Drain potatoes and rinse in cold water. Place in a serving bowl and fold through the sauce. Cut lemon into wedges.
6. Serve crispy panko fish with curried potato salad, chopped tomato salad and with a lemon wedge on the side.
Notes:
Cooking time for potatoes depends how small they are cut.
No Fish option - replacement is chicken schnitzels. 
Increase cooking time to 4-5 minutes on each side or until cooked through.
Gluten-friendly option - panko replacement is cornflakes. Crush prior to use.
From your box:
potatoes 1kg
eggs 1 + 1
sour cream 1 tub (200g)
parsley 1/2 packet *
celery 1 stick
spring onions 1/4 bunch
panko crumbs 80g
white fish fillets 2 packets
tomatoes 2
green capsicum 1
lebanese cucumber 1
lemon 1
From your pantry:
olive + oil (for cooking), salt, pepper, wholegrain or dijon mustard, mild curry powder, vinegar (of choice)
potatoes 1kg
eggs 1 + 1
sour cream 1 tub (200g)
parsley 1/2 packet *
celery 1 stick
spring onions 1/4 bunch
panko crumbs 80g
white fish fillets 2 packets
tomatoes 2
green capsicum 1
lebanese cucumber 1
lemon 1
From your pantry:
olive + oil (for cooking), salt, pepper, wholegrain or dijon mustard, mild curry powder, vinegar (of choice)
