Barramundi & Honey Mustard Sauce
with Sweet Potato & Green Bean Salad
- Fish
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
- Soy
If you're in a rush and want a dinner whipped up without the fuss, you'll be quickly thanking pre-prepped sweet potato chunks, pre-crumbed basa and ready to go honey mustard sauce. You'll get all of the flavour, without all of the work!
Ingredients
280 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Trimmed Green Beans
1 packet
Honey Mustard Sauce
(Contains: Milk May be present: Soy)
1
Lemon
1 sachet
Nan's Special Seasoning
1 packet
Rocket Leaves
1 packet
Sweet Potato Chunks
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato chunks on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, trim and halve green beans. Slice lemon into wedges. • Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl and allow to cool slightly.
• When fries have 5 minutes remaining, 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, 4-5 minutes each side (depending on thickness). Transfer to a paper towel-lined plate. Season with salt and pepper.
TIP: Patting the skin dry helps it crisp up in the pan!
TIP: White fish is cooked through when the centre turns from translucent to white.
• To bowl with green beans, add rocket leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • In a small heat-proof bowl, microwave honey mustard sauce until heated through, 30 seconds. • Divide barramundi, roasted sweet potato chunks and lemony green bean salad between plates. • Serve with honey mustard sauce and any remaining lemon wedges. Enjoy!
