Aussie-Spiced Barramundi
with Parmesan-Baked Potatoes & Salad
With its mild, slightly sweet flavour and firm texture, barramundi works a treat with our Aussie spice blend - and tastes even better with cheesy roast potatoes in this surprisingly simple (and lower cal!) recipe.
This recipe is under 650kcal per serving.
Unfortunately, this week's cucumber was in short supply, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
carrot
1
tomato
1 packet
mayonnaise
(Contains Egg;)
1 packet
barramundi
(Contains Fish;)
1 bag
mixed salad leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
½ tsp
white wine vinegar
1 tsp
balsamic vinegar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. In the last 5 minutes of cook time, remove from the oven, sprinkle with the grated Parmesan cheese and bake until golden and crispy, 5 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
While the potato is baking, grate the carrot. Finely chop the tomato.
In a small bowl, combine the mayonnaise with the white wine vinegar. In a medium bowl, combine the balsamic vinegar with a drizzle of olive oil and a pinch of salt and pepper. Set aside.
When the potatoes have 10 minutes remaining, rub both sides of the barramundi fillets with the Aussie spice blend and a good pinch of pepper. In a large frying pan, melt the butter over a medium-high heat. Add the barramundi and cook until just cooked through, 3-4 minutes each side.
TIP: Barramundi is cooked through when the centre turns from translucent to white.
When the barramundi is almost done, add the cucumber, tomato and mixed salad leaves to the bowl with the dressing. Toss to coat.
Divide the Aussie-spiced barramundi, Parmesan-baked potatoes and salad between plates. Serve with the mayo.