Barramundi & Easy Lemon-Crushed Potatoes
with Garden Salad & Sweet Chilli Mayo
Retire your usual fish and chips and bring on this easy taste sensation! Barramundi plus pre-chopped potato means most of the work is done for you, leaving more time to enjoy the zesty flavours and delicious sweet chilli mayo.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the gherkin relish in this recipe with sweet chilli sauce due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
½
lemon
1
carrot
1
tomato
1 packet
chopped potato
1 sachet
chicken-style stock powder
1 packet
barramundi
(Contains Fish;)
1 packet
baby spinach leaves
1 packet
mayonnaise
(Contains Egg;)
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Zest lemon, then slice into wedges. • Grate carrot. • Roughly chop tomato. • In a small bowl, combine mayonnaise and sweet chilli sauce
• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook chopped potato over medium-high heat, until easily pierced with a knife, 8-10 minutes. • Drain and return saucepan with the butter, lemon zest, a generous squeeze of lemon juice and chicken-style stock powder. • Toss to coat then lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
• In a large bowl, combine baby spinach, tomato, carrot, a drizzle of vinegar and olive oil. Season to taste. • Divide pre-prepped lemon crushed potatoes, barramundi and salad between plates. • Serve with sweet chilli mayonnaise, and any remaining lemon wedges. Enjoy!