Herb-Crusted Barramundi & Mash
with Parmesan & Sautéed Veggies
Barramundi is such a versatile protein. There's no need to serve it plain when you have our herb crumbing mix and some sharp Parmesan handy for a speedy dinner that's deliciously different!
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
carrot
1
zucchini
2
potato
1 clove
garlic
1 packet
barramundi
(Contains Fish;)
1 packet
garlic aioli
(Contains Egg;)
½ packet
Herb Crumbing Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
40 g
butter
(Contains Milk;)
½ tsp
honey
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to pan. • Add the butter and milk to potato. Season generously with salt, then mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While potato is cooking, finely chop garlic. In a small bowl, combine herb crumbing mix (see ingredients), grated Parmesan cheese and garlic. Add a generous drizzle of olive oil. Season with salt and pepper. Stir to combine. • Pat barramundi dry with paper towel, then place, skin-side down, on a lined oven tray. Lightly coat or spray barramundi with olive oil. Spoon crust mixture on top, gently pressing down so it sticks. • Bake until just cooked through, 10-12 minutes.
TIP: Some of the crust mixture will fall off – don’t worry, you’ll use it later!
TIP: Barramundi is cooked through when the centre turns from translucent to white.
• While barramundi is baking, thinly slice zucchini and carrot into half-moons. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook veggies, tossing, until softened, 6-7 minutes. Season, then add honey, tossing to coat. Remove from heat.
• Divide Parmesan and herb-crusted barramundi, sautéed veggies and mash between plates. Spoon any excess crumb from the tray over the barramundi. • Serve with garlic aioli.