Easy Saucy Tomato Barramundi & Double Fetta
with Spinach Salad & Roast Chat Potatoes
Italian seared barramundi is on the menu tonight! With roast chat potatoes and a spinach salad to top it all off, you've got yourself an impressive dish that tastes just as good as it looks.
This recipe is under 650kcal 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
Chat Potatoes
1
pear
1
cucumber
1 packet
Barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
tomato sugo
(May be present: Gluten, Wheat. )
1 packet
baby spinach leaves
2 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
10 g
butter
(Contains Milk;)
½ tsp
brown sugar
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut chat potato into bite-sized chunks. • Place chat potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice pear into wedges. Slice cucumber into rounds. Pat barramundi skin 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). • Transfer to a plate.
TIP: Patting the skin dry helps it crisp up in the pan!
• Wipe out frying pan and return to medium heat with the butter. • Stir in tomato sugo and the brown sugar, until slightly thickened, 1-2 minutes. • In a large bowl combine the honey and a drizzle of vinegar and olive oil. • Add baby spinach leaves, pear and cucumber and toss to combine. Season to taste.
• Divide Italian seared fish, roast chat potatoes and spinach salad between plates. • Spoon sauce over barramundi and crumble over fetta cubes to serve. Enjoy!