Barramundi & Sweet Potato Wedges
with Creamy Caesar-Style Salad
It’s fish and wedges, but all jazzed up. Quick cooking crumbed basa is perfect for when you're short on time and tastes even better when served with a caesar-style salad. Oh, and the best bit about this fish dish? No seagulls to steal your wedges!
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
Sweet Potato
1 sachet
Garlic & Herb Seasoning
1 packet
Barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
1
apple
1
cucumber
1 packet
mixed salad leaves
½ packet
caesar dressing
(Contains Egg, Milk;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place sweet potato on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• When the wedges have 10 minutes remaining, heat a large frying pan with 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).
TIP: Patting the skin dry helps it crisp up in the pan!
• While fish is cooking, thinly slice apple into wedges. • Slice cucumber into rounds. • Combine apple, cucumber and mixed salad leaves in a medium bowl. • Add ranch dressing (see ingredients), tossing to coat. Season to taste.
Little cooks: Take the lead by tossing the salad!
• Divide barramundi, herby sweet potato wedges and salad between plates. • Serve with garlic aioli. Enjoy!