Quick Barramundi & Parmesan Mash
with Steamed Veggies & Mustard Mayo
Retire your usual fish and chips and bring on this easy taste sensation! Pre-barramundi plus cheesy mash potato come together in perfect matrimony, leaving more time to enjoy the steamed veg and delicious mustard mayo.
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
potato
2 clove
garlic
1 packet
Parmesan Cheese
(Contains Milk;)
1
Carrot
1 bunch
Baby Broccoli
1 packet
Barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Peel garlic cloves. • Cook potato and garlic in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter, milk and Parmesan cheese to potato and season with salt. Mash until smooth. Season to taste with salt and pepper.
• Meanwhile, cut carrot into thin sticks. • Trim baby broccoli, then cut in half lengthways. • When potatoes have 8 minutes remaining, place a colander or steamer basket on top of the saucepan with potatoes, then add carrot and baby broccoli. • Cover with a lid and steam until tender. Transfer veggies to a bowl and season to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides. • 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!
• Divide parmesan mash, steamed baby broccoli and barramundi between plates. • Serve with mustard mayo. Enjoy!