It's roast barramundi, but not as you know it! We're using our mild, yet flavourful Mumbai spice blend to lift succulent barramundi to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty!
This recipe is under 550kcal 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.
1 packet
Barramundi
1
Beetroot
1
Brown Onion
1
Carrot
1
Sweet Potato
1 clove
Garlic
1 sachet
Mumbai Spice Blend
1 packet
Coconut Milk
1 packet
Baby Spinach Leaves
olive oil
½ tsp
brown sugar
drizzle
white wine vinegar
• Preheat oven to 220°C/200°C fan-forced. • Pat barramundi dry with paper towel and season both sides. • Cut beetroot and brown onion into thin wedges. Cut carrot and sweet potato into bite-sized chunks. Place prepped veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat. • Roast until tender, 25-30 minutes.
TIP: Patting the skin dry helps it crisp up in the pan!
• Heat a large frying pan with a drizzle of olive oil over medium-high heat. When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). Transfer to a plate and rest.
• While barramundi is resting, finely chop garlic. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend and garlic, stirring, until fragrant, 1 minute. • Stir in coconut milk, the brown sugar and any resting barramundi juices and simmer until thickened, 1-2 minutes. Season to taste. • Once roasted veggies are done, add baby spinach leaves and a drizzle of the white wine vinegar. Toss to combine. Season to taste.
• Divide roast veggie toss between plates. • Top with barramundi. Spoon over Mumbai coconut sauce. Enjoy!