Skip to main content
Grilled Coley

Grilled Coley

with Fennel Remoulade and Bulgur Salad

Coley is a great tasting white fish with a similar meaty texture to cod making it a versatile ingredient to use in fresh recipes like this one. Its flaky texture works brilliantly with the crunchy fennel remoulade which is packed with fibre, Vitamin C and potassium, and the nutty bulgar wheat and kale mix. In order to obtain the nutrients from dark leafy kale, and to save time washing up, we’ve steamed it in the same pan as the bulgar wheat and fluffed it up with salt and pepper for a delicious side.

Tags:
Calorie Conscious

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Ground Coriander

100

Bulgur Wheat

15

Capers**

1

Dill

½

Wholegrain Mustard

2

Coley Fillet

1

Fennel

100

Chopped Kale

½

Lemon

1

Mayonnaise

Not included in your delivery

200

Water

Nutritional information

Energy (kcal)341 kcal
Energy (kJ)1427 kJ
Fat15 g
of which saturates1 g
Carbohydrate41 g
of which sugars4 g
Protein9 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Bowl
Plate

Instructions

Cook the Bulgur
1

a) Pour the water (see ingredients for amount) into a large saucepan with a pinch of salt and bring to the boil. b) Stir in the kale and bulgur, bring back to the boil, pop a lid on and remove from the heat. c) Leave to the side for 12-15 mins or until ready to serve. Meanwhile line a baking tray with foil.

Coley Time
2

a) Zest the lemon then chop into wedges. Roughly chop the dill (stalks and all). In a mixing bowl, combine the lemon zest, ground coriander and half the dill with a pinch of salt and pepper and a squeeze of lemon juice. Add the coley and use your hands to coat it in the mixture. IMPORTANT: Remember to wash your hands and equipment after handling raw fish.

Grill the Fish
3

a) Transfer the coley to the prepared tray and grill until cooked, 8-10 mins. IMPORTANT: The coley is cooked when opaque in the centre.

Make the Remoulade
4

a) Meanwhile, cut the fennel in half lengthways, remove the triangle root in the middle (see pic), then thinly slice widthways. b) In a large bowl, mix the remaining dill with the wholegrain mustard, mayonnaise and capers. Add a squeeze of lemon juice. Add the fennel and use your hands to thoroughly combine. Season to taste with salt and pepper. Add more lemon juice if needed.

Finish Up
5

a) Fluff up the bulgur with a fork. Season to taste with salt and pepper if needed.

Serve
6

a) Divide the kale and bulgur between your plates and top with the grilled coley. Serve the fennel remoulade alongside.

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Buffalo Style Fried Chicken Burger

Buffalo Style Fried Chicken Burger

with Fries, Corn on the Cob and Blue Cheese & Pear Slaw
Ultimate Chicken and Bacon Linguine Alfredo

Ultimate Chicken and Bacon Linguine Alfredo

with Pesto Caprese Style Salad and Parmigiano Reggiano
Ultimate Parmigiano Crumbed Chicken Schnitzel

Ultimate Parmigiano Crumbed Chicken Schnitzel

with Mustard Cream Sauce and Bacon & Truffle Crispy Potato Slices
Ultimate Matar Saag Paneer and Garlic Naan

Ultimate Matar Saag Paneer and Garlic Naan

with Ginger Rice, Coriander and Flaked Almonds
Chicken in Creamy Peppercorn Sauce

Chicken in Creamy Peppercorn Sauce

with Mash, Roasted Carrots and Tenderstem®
Honey Roasted Chicken and Beetroot Salad

Honey Roasted Chicken and Beetroot Salad

with Potatoes and Greek Style Cheese
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
Oven-Baked Truffle and Double Mushroom Risotto

Oven-Baked Truffle and Double Mushroom Risotto

with Roasted Garlic and Rocket
Italian Style Sausages and Pesto Roasted Veg

Italian Style Sausages and Pesto Roasted Veg

with Balsamic Dressed Rocket Salad
Pork Polpette in Rich Tomato Sauce

Pork Polpette in Rich Tomato Sauce

with Rigatoni, Peas, Spinach and Cheese
Cosy Butternut Squash Mac and Cheese

Cosy Butternut Squash Mac and Cheese

with Rocket and a Crispy Sage Crumb
Monkfish in Béarnaise Inspired Butter Sauce

Monkfish in Béarnaise Inspired Butter Sauce

with Cheesy Bacon Hasselback Potatoes, Samphire, Asparagus and Peas
Rosemary and Walnut Crusted Lamb Steak

Rosemary and Walnut Crusted Lamb Steak

with Buttery Mash, Roasted Carrots and Creamed Spinach
Spaghetti and Veggie Rich Lentil Ragu

Spaghetti and Veggie Rich Lentil Ragu

with Pesto, Garlic Ciabatta and Rocket
One Pan Hoisin Lamb Udon Stir-Fry

One Pan Hoisin Lamb Udon Stir-Fry

with Young Pea Pods, Mushrooms, Bell Pepper and Lime
Falafels in Harissa Sauce

Falafels in Harissa Sauce

with Sweet Potato, Bulgur Wheat and Yoghurt
Creamy Parma Ham & Parmigiano Filled Pasta

Creamy Parma Ham & Parmigiano Filled Pasta

with Pesto, Peas and Courgette
Super Quick Tex-Mex Style Pork Tacos

Super Quick Tex-Mex Style Pork Tacos

with Bell Pepper, Baby Leaves and Soured Cream
Speedy Thai Style Beef Stir-Fry and Jasmine Rice

Speedy Thai Style Beef Stir-Fry and Jasmine Rice

with Baby Corn, Young Pea Pods and Sesame Seeds
One Pan Sesame-Ginger Miso Pork Udon

One Pan Sesame-Ginger Miso Pork Udon

with Mushrooms and Young Pea Pods