Double Baked Tomato Barramundi & Rich Tomato Sauce
with Pre-Cut Fries & 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.
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
1 packet
Potato Fries
2 packet
barramundi
(Contains Fish;)
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
(Contains Milk;)
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, pat barramundi skin dry. • In a baking dish, combine tomato sugo, the water, brown sugar and butter. • Add barramundi, skin side up. Drizzle with olive oil and season with salt and pepper. • Bake for 15-18 minutes.
TIP: Spread barramundi across two baking dishes if your dish is getting crowded!
• Meanwhile, cut tomato into thin wedges. Slice cucumber into half moons. • In a large bowl, combine kale & spinach, tomato, cucumber and a drizzle of vinegar and olive oil. Season to taste.
• Divide baked tomato fish, fries and kale spinach salad between plates. • Spoon sauce over fish to serve. Enjoy!