Garlic & Herb Barramundi
with Roast Veggie Toss & Creamy Pesto
With its meaty texture and mild, almost buttery flavour, barramundi is the perfect fish for seafood skeptics - especially when teamed with our garlic & herb seasoning, naturally sweet roast veggies, and a generous drizzle of creamy pesto.
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
brown onion
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 sachet
garlic & herb seasoning
1 packet
barramundi
(Contains Fish;)
1 bag
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, 3-4 minutes each side (depending on thickness). • To the roast veggie tray, add baby spinach leaves and the balsamic vinegar. Gently toss to combine.
TIP: The seasoning will char slightly in the pan, this adds to the flavour!
TIP: Barramundi is cooked through when it turns from translucent to white.
• Divide roast veggie toss between plates. Sprinkle with pepitas. • Top with garlic and herb barramundi. • Drizzle with creamy pesto dressing to serve. Enjoy!