Aussie-Spiced Barramundi
with Cherry Tomato Salad & Cheesy 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 30g carbohydrates per serving.
The quantities provided above are averages only.
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
potatoes
1 punnet
snacking tomatoes
1 packet
mayonnaise
(Contains Egg;)
1 packet
barramundi
(Contains Fish;)
1 packet
Parmesan cheese
(Contains Milk;)
1 sachet
Aussie spice blend
1 bag
Spinach, Rocket & Fennel Mix
Not included in your delivery
olive oil
½ tsp
white wine vinegar
drizzle
balsamic vinegar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place 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.
• In a small bowl, combine mayonnaise and the white wine vinegar. Set aside. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then set aside.
• When potato has 10 minutes remaining, pat barramundi dry with paper towel and season both sides 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, 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!
• Meanwhile, to the bowl with balsamic dressing, add snacking tomatoes and spinach, rocket & fennel mix. • Toss to coat.
• Divide Aussie-spiced barramundi, cheesy potato bites and cherry tomato salad between plates. • Serve with mayonnaise. Enjoy!