Aussie-Spiced Barramundi
with Cherry Tomato Salad & Cheesy Mixed Potato Bites
With its mild, slightly sweet flavour and firm texture, barramundi works a treat with our Aussie spice blend and tastes even better with Parmesan-y roast potatoes. Serve with a simple salad for added texture and to balance out the richness.
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
potatoes
1 packet
sweet potato chunks
1 punnet
snacking tomatoes
1 packet
mayonnaise
(Contains Egg;)
1 packet
barramundi
(Contains Fish;)
1 packet
Parmesan cheese
(Contains Milk;)
1 sachet
Aussie spice blend
1 bag
Spinach, Rocket & Fennel Mix
Not included in your delivery
1
olive oil
½ tsp
white wine vinegar
1 drizzle
balsamic vinegar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and sweet potato into bite-sized chunks. • Place potato and sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 20-25 minutes. • Remove tray from oven. Sprinkle potato with Parmesan cheese. Roast until golden and crispy, a further 5 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, halve snacking tomatoes.
• In a small bowl, combine mayonnaise and the white wine vinegar. Set aside. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then set aside.
• When potato has 10 minutes remaining, pat barramundi dry with paper towel and season both sides with Aussie spice blend and a good pinch of pepper. • In a large frying pan, melt the butter over medium-high heat. When butter is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, to bowl with balsamic dressing, add snacking tomatoes and spinach, rocket & fennel mix. • Toss to coat.
• Divide Aussie-spiced barramundi, cheesy mixed potatoes and tomato-rocket salad between plates. • Serve with mayonnaise. Enjoy!