Barramundi & Sweet Potato Super Bowl
with Pickled Cucumber, Fetta & Everything Garnish
- Fish
- Sesame
- Milk
- Eggs
- May contain traces of allergens
- Gluten
- Wheat
- Milk
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Peanuts
- Soy
This dish is a true feast for champions! Dive into this vibrant bowl packed with seared barramundi, a crisp salad, tender sweet potato chunks, pickled cucumber and a sublime ranch dressing. You'll be racing to devour this meal in no time! This recipe is under 650kcal per serving.
Ingredients
2
Sweet Potato
1
Cucumber
1
Tomato
1
Red Onion
1 sachet
Savoury Seasoning
1 packet
barramundi
(Contains: Fish)
1 packet
mixed salad leaves
1 sachet
everything garnish
(Contains: Sesame May be present: Gluten, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Soy.)
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
ranch dressing
(Contains: Eggs, Milk)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
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. • Thinly slice cucumber into rounds. • Roughly chop tomato. • Finely chop red onion.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• Place sweet potato and onion on a lined oven tray. Sprinkle with savoury seasoning, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, in a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
• When sweet potato has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
• In a second medium bowl, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste with salt and pepper.
• Drain cucumber. • Divide sweet potato, onion, mixed salad and pickled cucumber between bowls. • Top with barramundi and a sprinkle of everything garnish. • Crumble over fetta cubes. • Drizzle over ranch dressing to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the fresh, delicious taste of the barramundi, with one calling it their favourite meal so far.
- Ease of prep: Customers found the dish easy to cook, praising its simplicity and great taste.
- Suggestions: Some diners suggested including more cooked vegetables or a larger piece of fish to enhance the meal.
