Aussie-Spiced Barramundi & Roast Veggie 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 a side of roasted veggies and pepitas for crunch!
Ingredients
280 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs)
1
Capsicum
2
Carrot
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1
Kale
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
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!
