with Apple Salad & Dill-Parsley Mayo
With its mild, buttery flavour and meaty texture, barramundi works a treat in our better-for-you take on fish and chips. Teamed with baked potato fries, a sweet and tart apple salad, and herby mayo for dipping, you won't even miss the deep-fried version. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Potato Fries
1 bag
Apple
1
Cucumber
1
Barramundi
1 packet
Mixed salad leaves
1 bag
Balsamic Vinaigrette Dressing
1 packet
Dill & parsley mayonnaise
1 packet
Aussie spice blend
1 sachet
Plain flour
1 tsp
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake fries until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, slice apple into thin sticks. Thinly slice cucumber into rounds. • On a plate, combine Aussie spice blend, the plain flour and a pinch of pepper. • Press barramundi, skin-side up, into the spice mixture to coat.
• When the fries have 10 minutes remaining, 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: Don’t worry if your barramundi gets a little charred. This adds to the flavour! TIP: Patting the skin dry helps it crisp up in the pan!
• In a medium bowl, combine apple, cucumber, mixed salad and balsamic vinaigrette dressing. Season. • Divide seared barramundi, fries and apple salad between plates. Serve with dill & parsley mayonnaise. Enjoy!
2431
kJ
Energy (kJ)
32.6
g
Fat
4.8
g
of which saturates
37.9
g
Carbohydrate
10.6
g
of which sugars
31.9
g
Protein
692
mg
Sodium
with Mixed Leaves & Crushed Peanuts
