Trust the FED. Chef - Nick's dish of the week

Trust the FED. Chef - Nick's dish of the week

Mexican coconut fish

Eating this will transport you to dining barefoot on a Yucatan beach. Probably. Pan fried fish with a mexican spiced coconut sauce, golden roasted parsnips coated in honey and lemon on top of a minted pea puree. Que rico!

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Garlic powder, onion powder, paprika, chilli, paprika, oregano, cinnamon, cloves, flaky salt, pepper, cumin, fish, olive oil, lemon, parsnip, green peas, coconut cream, honey, mint

Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Servings per package: 1
Serving size: 400g/480g
  Average Quantity
per Serving 400g
Average Quantity
per Serving 480g
Average Quantity per 100 g
Energy 1430 kJ 1720 kJ 358 kJ
Protein 45.8 g 55.0 g 11.4 g
Fat, total 2.7 g 3.2 g 0.7 g
- saturated 0.6 g 0.8 g 0.2 g
Carbohydrate 26.4 g 31.7 g 6.6 g
- sugars 12.4 g 14.8 g 3.1 g
Sodium 262 mg 315 mg 66 mg

Remove sleeve and clear lid.

Oven: Cook in a preheated oven at 180°C for 10 minutes
Microwave: 2 ½ - 3 minutes on High

If eating from frozen, for best results defrost thoroughly first
and follow same instructions.