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Asian Style Coley with Limey Roast Potatoes and Garlicky Soy Kale

Recipe Development TeamUpdated on November 03, 2025

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Calories

:

264 kcal

Protein

:

8g protein

Total

:

40 minutes

Difficulty

:

Easy

Allergens:

Wheat
Cereals containing gluten
Soya

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Lime

24 milliliter(s)

Sesame Oil

30 grams

Honey

7.5 milliliter(s)

Rice Vinegar

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

2 unit(s)

Coley Fillet

2 unit(s)

Garlic Clove

100 grams

Chopped Kale

15 grams

Sesame Seeds

Nutrition Values

Energy (kJ)1106 kJ

Energy (kcal)264 kcal

Fat1.2 g

of which saturates0.2 g

Carbohydrate58.7 g

of which sugars15.1 g

Dietary Fibre6.3 g

Protein8 g

Salt2.2 g

Potassium996.8 mg

Calcium15.8 mg

Iron0.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Preheat the oven to 220 degrees. Chop the potatoes into 2cm chunks (no need to peel). Zest the lime then chop into wedges. Put the potatoes and lime zest on a baking tray with a pinch of salt and pepper. Drizzle with oil then toss to coat and spread out. Roast on the top shelf of your oven until golden, 30-35 mins, turning halfway.

2

Meanwhile, combine the sesame oil, honey, rice vinegar and half the soy sauce in a bowl. Add the coley. Turn to coat then set aside. IMPORTANT: Wash your hands after handling raw fish. Peel and grate the garlic (or use a garlic press).

3

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, carefully lift the coley out of the marinade and lay in the pan (leave the marinade in the bowl). Fry for 2-3 mins each side until golden, then add the marinade and cook for another 3-4 mins. IMPORTANT: The fish is cooked when opaque in the centre. Gently turn the fish in the sauce occasionally to coat it.

4

Once you have added the marinade to the pan, heat a drizzle of oil in a large frying pan or wok on medium heat. When hot, add the garlic and kale to the pan along with a splash of water and stir-fry until wilted, 3-4 mins. Stir in the remaining soy and remove from the heat.

5

Add the sesame seeds to the fish and turn gently to coat.

6

Serve the coley with the limey roast potatoes and garlicky-soy kale. Finish with the pan-sauce and lime wedges for squeezing over. Enjoy!

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