Aussie Barramundi & Brussels Sprouts Toss
with Garlic Sauce & Pepitas
- Fish
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
This colourful meal is done in six easy steps and uses our delectable Aussie spice blend to coat succulent barramundi. Top it off with roasted veggies and pepitas for crunch!
Ingredients
1
Brussels Sprouts
2
Carrot
280 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1 packet
Pepitas
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 sachet
Aussie Spice Blend
1
Sweet Potato
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot, sweet potato and capsicum into bite-sized chunks. • Divide prepped veggies between two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • Meanwhile, roughly tear kale leaves, then discard stem. • When the veggies have 8 minutes cook time remaining, add kale and a pinch of salt to the tray. • Gently toss to combine. Return tray to the oven, then roast until tender, 5-8 minutes.
• Meanwhile, pat barramundi dry with paper towel and season both sides.
• In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. • Add barramundi, turning 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, 4-5 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan!
TIP: White fish is cooked through when the centre turns from translucent to white.
• Combine roasted veggies on one of the oven trays. • Gently toss to combine.
• Slice Aussie-spiced barramundi. • Divide roast veggie toss between plates. Top with barramundi. • Drizzle with garlic sauce. Sprinkle with pepitas to serve. Enjoy!
