Aussie-Spiced Barramundi
with Cherry Tomato Salad & Cheesy Mixed 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Sweet Potato Chunks
1 sachet
Aussie Spice Blend
2
Potato
1 packet
Mayonnaise
(Contains: Eggs;)
1 packet
Spinach & Rocket Mix
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and sweet potato into bite-sized chunks. • Place potato and sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 20-25 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 bowl with balsamic dressing, add snacking tomatoes and spinach, rocket & fennel mix. • Toss to coat.
• Divide Aussie-spiced barramundi, cheesy mixed potatoes and tomato-rocket salad between plates. • Serve with mayonnaise. Enjoy!
