Italian Baked Barramundi

Name: Italian Baked Barramundi with Fetta, Kale Salad & Roast Sweet Potatoes
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 sweet potato; 1 packet barramundi; 1 packet tomato sugo; 2 tbs water; ½ tsp brown sugar; 10 g butter; 1 tomato; 1 cucumber; 1 packet kale & spinach; drizzle vinegar (balsamic or white wine); 1 packet Fetta Cubes

with Fetta, Kale Salad & Roast Sweet Potatoes

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Calories

:

388 kcal

Protein

:

34.4g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Calorie Smart

Allergens:

Fish
Milk
May contain traces of allergens
Gluten
Wheat

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.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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

1 packet

Fetta Cubes

(Contains: Milk;)

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)1622 kJ

Calories388 kcal

Fat9.5 g

of which saturates4.3 g

Carbohydrate41.3 g

of which sugars20.8 g

Dietary Fibre8.9 g

Protein34.4 g

Sodium928 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Baking Dish

Cooking Steps

1

• 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.

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, fetta cubes, and a drizzle of the vinegar and olive oil. Season to taste.