Greek Barramundi & Potato-Olive Toss
with Green Beans, Baby Broccoli & Fetta
The Greeks certainly know how to capture the beautiful flavours of the Mediterranean. We’ve taken their lead by coating succulent barramundi in our garlic and herb seasoning, then teaming it with a veggie-loaded potato salad - complete with briney olives and creamy, slightly tangy fetta.
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 sachet
garlic & herb seasoning
1 packet
kalamata olives
¼
red onion
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
mayonnaise
(Contains Egg;)
2
potatoes
½
lemon
1 bag
green beans
1 packet
barramundi
(Contains Fish;)
1 bunch
baby broccoli
Not included in your delivery
olive oil
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Peel potato and cut into large chunks. • Half-fill a medium saucepan with boiling water and a good pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan.
• Trim and halve green beans. Trim and roughly chop baby broccoli. • Finely chop red onion (see ingredients). • Roughly chop kalamata olives. • Zest lemon and slice into wedges.
TIP: If you don't like raw onion in salads, feel free to leave it out!
• In a medium bowl, combine lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add barramundi, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and baby broccoli, tossing, until tender, 4-6 minutes. Transfer to saucepan with the potato. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook barramundi until cooked through, 3-4 minutes each side (depending on thickness).
TIP: Barramundi is cooked through when it turns from translucent to white.
• To saucepan with the potato add baby spinach leaves, olives, and onion (use less if desired!). • Drizzle with olive oil, then add a generous squeeze of lemon juice. Crumble in fetta cubes. • Gently toss to combine. Season to taste.
• Divide potato-olive toss between plates. • Top with Greek barramundi. • Serve with mayonnaise and any remaining lemon wedges. Enjoy!