with Cherry Tomato Salad & Cheesy Roast Potato Bites
With its mild, slightly sweet flavour and firm texture, barramundi works a treat with our Aussie spice blend and tastes even better with Parmesan-y roast potatoes. Serve with a simple salad for added texture and to balance out the richness. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Chopped potato
1 bag
Parmesan cheese
1 packet
Snacking Tomatoes
1 punnet
Barramundi
1 packet
Aussie spice blend
1 sachet
Butter
20 g
Spinach, Rocket & Fennel Mix
1 bag
Balsamic Vinaigrette Dressing
1 packet
Mayonnaise
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 15-20 minutes. • Remove tray from oven. Sprinkle potato with Parmesan cheese. Roast until golden and crispy, a further 5 minutes. TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, halve snacking tomatoes. • When potato has 10 minutes remaining, rub both sides of barramundi with Aussie spice blend and a good pinch of pepper. • In a large frying pan, melt the butter over medium-high heat. When butter is hot, cook barramundi until just cooked through, 3-4 minutes each side. TIP: Depending on thickness, barramundi is cooked when the centre turns from translucent to white.
• Meanwhile, in a medium bowl, add balsamic vinaigrette, snacking tomatoes and spinach, rocket & fennel mix. • Toss to coat.
• Divide Aussie-spiced barramundi, cheesy roast potatoes and tomato-rocket salad between plates. • Serve with mayonnaise. Enjoy!
2627
kJ
Energy (kJ)
38.4
g
Fat
12.4
g
of which saturates
33
g
Carbohydrate
4
g
of which sugars
4.7
g
Dietary Fibre
35.7
g
Protein
923
mg
Sodium
