Crumbed Barramundi
with Rosemary Potato Wedges
My my, what do we have here? It looks like your home-made fish and chips is about to get interesting! We’ve updated this classic fast-food dish to gourmet status. No greasy butter or underdone chips here - just healthy, delicious, and crunchy goodness instead. Enjoy!
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
450 g
potatoes
1 sprig
rosemary
50 g
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1
lemon
2 fillet
barramundi
(Contains Fish;)
70 g
mixed salad
Not included in your delivery
2 tbs
olive oil
salt
pepper
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced.
Slice the potatoes into wedges. Roughly tore the rosemary. Zest and juice the lemon and slice into wedges. Toss the potato wedges in half of the oil, half of the rosemary, some salt and pepper then lay out on a lined baking tray. Cook in the oven for 25-30 minutes until crunchy and delicious.
Slice the lemon into wedges. Extract the lemon zest. Combine the Panko breadcrumbs, lemon zest, and the remaining rosemary in a large bowl and mix well to combine. Lightly oil the barramundi fillets and roll them in the crumb mix until well coated. Transfer to a lined baking tray and cook in the oven for 8 minutes or until cooked to your liking.
Wash the mixed salad. Serve the fish with the crispy rosemary wedges, mixed salad, and some lemon wedges.