Garlic & Herb Barramundi
with Roast Veggie Toss & Creamy Pesto Dressing
We've kept this one nice and simple so you can spend less time cooking which allows you to get to eating, quicker! Let your roast veggies crisp up in the oven, while you sear barramundi fillets on the stovetop. Don't forget the creamy pesto dressing and pepitas which are essential garnishes!
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
carrot
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1
brown onion
1 sachet
garlic & herb seasoning
1 packet
barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
baby spinach leaves
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
1
olive oil
1.5 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Cut brown onion into thick wedges.
• Place prepped veggies on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, heat a large frying pan over medium-high heat. Toast pepitas, stirring, until golden, 3-4 minutes. • Transfer to a small bowl.
• Combine garlic & herb seasoning and a pinch of salt and pepper on a plate. • Press barramundi into seasoning, turning to coat.
• When the veggies have 10 minutes remaining, return frying pan to medium heat with a drizzle of olive oil. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • When the veggies are done, add baby spinach leaves and the balsamic vinegar to the roast veggie tray. Gently toss to combine.
• Divide roast veggie toss between plates. • Sprinkle with pepitas. • Top with garlic and herb barramundi. Drizzle with creamy pesto dressing to serve. Enjoy!