Baked Barramundi & Rich Tomato Sauce
with Roasted Potato Bites & Kale Spinach Salad
Baked tomato barramundi is on the menu tonight! With roast potatoes and a kale and spinach salad to top it all off, you've got yourself a carb smart dish that tastes just as good as it looks.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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 packet
barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
tomato sugo
(May be present: Gluten, Wheat. )
1
tomato
1
cucumber
1 bag
kale & spinach
Not included in your delivery
olive oil
2 tbs
water
½ tsp
brown sugar
10 g
butter
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, pat barramundi skin dry. • In a baking dish, combine tomato sugo, the water, the brown sugar and the butter. • To the baking dish, add barramundi, skin side up. Drizzle with olive oil and season with salt and pepper. • Bake for 15-18 minutes.
• Meanwhile, cut tomato into thin wedges. • Slice cucumber into rounds. • In a large bowl, combine kale & spinach, tomato, cucumber and a drizzle of the vinegar and olive oil. Season to taste.
• Divide baked fish, roast potatoes and kale spinach salad between plates. • Spoon sauce over barramundi to serve. Enjoy!