Mediterranean Recipes

Baked Barramundi & Rich Tomato Sauce

Baked Barramundi & Rich Tomato Sauce

Baked Barramundi & Rich Tomato Sauce

with Roasted Potato Bites & Kale Spinach Salad

Get up to $200 off!

Baked tomato barramundi is on the menu tonight! With roast potatoes and a kale and spinach salad to top it all off, you've got yourself a carb smart dish that tastes just as good as it looks.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Fish

•Milk

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2

potato

1 packet

barramundi

(Contains: Fish;)

1 packet

tomato sugo

(May be present: Gluten, Wheat.)

1

tomato

1

cucumber

1 bag

kale & spinach

Not included in your delivery

olive oil

2 tbs

water

½ tsp

brown sugar

10 g

butter

(Contains: Milk;)

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)1436 kJ

Fat7.7 g

of which saturates2.1 g

Carbohydrate34 g

of which sugars12.1 g

Protein33.9 g

Sodium723 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Dish

Cooking Steps

1

• 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 tender, 20-25 minutes.

2

• Meanwhile, pat barramundi skin dry. • In a baking dish, combine tomato sugo, the water, the brown sugar and the butter. • To the baking dish, add barramundi, skin side up. Drizzle with olive oil and season with salt and pepper. • Bake for 15-18 minutes.

3

• Meanwhile, cut tomato into thin wedges. • Slice cucumber into rounds. • In a large bowl, combine kale & spinach, tomato, cucumber and a drizzle of the vinegar and olive oil. Season to taste.

4

• Divide baked fish, roast potatoes and kale spinach salad between plates. • Spoon sauce over barramundi to serve. Enjoy!

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