Jerk Barramundi & Green Beans
with Rainbow Fries
Bring a bunch of colour and character to your next dinner with the subtle heat of jerk-spiced barramundi and the crunchy goodness of beetroot, sweet potato and carrot fries. Serve with fresh green beans, lime and coriander for a flavour to remember!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Sweet Potato
1
Carrot
1
Beetroot
1 packet
Barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
½ sachet
Mild Caribbean Jerk Seasoning
1 packet
Trimmed Green Beans
½
Lime
1 packet
Coriander
Not included in your delivery
1
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and beetroot into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggie fries between two trays.
• Pat barramundi dry with paper towel and season both sides. To a bowl, add barramundi and mild Caribbean jerk seasoning (see ingredients), tossing gently to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan!
• While barramundi is cooking, add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl and cover to keep warm. • Slice lime into wedges.
• Divide jerk-spiced barramundi and veggie fries between plates. • Tear over coriander and serve with lime wedges. Enjoy!