with Veggie Fries & Coconut Sweet Chilli Mayo
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, potato and carrot fries. Top with the zingy chilli mayo for a flavour to remember! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Sweet potato
1
Carrot
1
Beetroot
1
Barramundi
1 packet
Mild Caribbean jerk seasoning
0.5 sachet
Tomato
1
Mixed salad leaves
1 packet
Vinegar
drizzle
Everything garnish
0.5 sachet
Coconut sweet chilli mayonnaise
1 packet
• 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. Add barramundi and mild Caribbean jerk seasoning (see ingredients), tossing 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, thinly slice baby capsicum. • In a medium bowl, combine capsicum, mixed salad leaves and a drizzle of vinegar and olive oil. Season. • Sprinkle over everything garnish (see ingredients) over tray with veggie fries. Toss to coat.
• Divide jerk-spiced barramundi, spiced veggie fries and capsicum salad between plates. • Serve with coconut sweet chilli mayo. Enjoy!
2316
kJ
Energy (kJ)
554
kcal
Calories
31.2
g
Fat
5.1
g
of which saturates
36.9
g
Carbohydrate
23.5
g
of which sugars
10.5
g
Dietary Fibre
33
g
Protein
1148
mg
Sodium
