Baked Barramundi & Rich Tomato Sauce
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Baked Barramundi & Rich Tomato Sauce

Baked Barramundi & Rich Tomato Sauce

with Roasted Potato Bites & Kale Spinach Salad

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:
Under 650kcal
Under 40g carbs
Quick Prep
Allergens:
Fish

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
DifficultyEasy

Ingredients

Serving amount

2

potato

1 packet

barramundi

(Contains Fish; May be present: Crustacean, Mollusc. )

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

drizzle

vinegar (balsamic or white wine)

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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

Instructions

1
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
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
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
4

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

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