Barramundi & Easy Lemon-Crushed Potatoes
with Garden Salad & Sweet Chilli Mayo- Milk
- Fish
- Eggs
- May contain traces of allergens
Retire your usual fish and chips and bring on this easy taste sensation! Barramundi plus pre-chopped potato means most of the work is done for you, leaving more time to enjoy the zesty flavours and delicious sweet chilli mayo. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We’ve replaced the gherkin relish in this recipe with sweet chilli sauce due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
½
lemon
1
carrot
1
tomato
1 packet
chopped potato
1 sachet
chicken-style stock powder
1 packet
barramundi
(Contains: Fish;)
1 packet
baby spinach leaves
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Boil the kettle. • Zest lemon, then slice into wedges. • Grate carrot. • Roughly chop tomato. • In a small bowl, combine mayonnaise and sweet chilli sauce
• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook chopped potato over medium-high heat, until easily pierced with a knife, 8-10 minutes. • Drain and return saucepan with the butter, lemon zest, a generous squeeze of lemon juice and chicken-style stock powder. • Toss to coat then lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
• In a large bowl, combine baby spinach, tomato, carrot, a drizzle of vinegar and olive oil. Season to taste. • Divide pre-prepped lemon crushed potatoes, barramundi and salad between plates. • Serve with sweet chilli mayonnaise, and any remaining lemon wedges. Enjoy!
