Italian Baked Barramundi
with Kale Salad & Roast Sweet Potatoes
Italian baked barramundi is on the menu tonight! With roast sweet potatoes and a kale and spinach salad to top it all off, you've got yourself an impressive dish that tastes just as good as it looks.
This recipe is under 550kcal per serving.
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
2
sweet potato
1 packet
barramundi
(Contains: Fish;)
1 packet
tomato sugo
(May be present: Gluten, Wheat.)
1
tomato
1
cucumber
1 packet
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)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• 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.
• 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.
• Divide Italian baked fish, roast sweet potatoes and kale spinach salad between plates. • Spoon sauce over barramundi to serve. Enjoy!
