Barramundi & Sweet Potato Super Bowl

Name: Barramundi & Sweet Potato Super Bowl with Pickled Cucumber, Fetta & Everything Garnish
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 Sweet Potato; 1 Cucumber; 1 Tomato; 1 Red Onion; 1 sachet Savoury Seasoning; ¼ cup white wine vinegar; 1 packet barramundi; 1 packet mixed salad leaves; drizzle vinegar (balsamic or white wine); 1 sachet everything garnish; 1 packet Fetta Cubes; 1 packet ranch dressing

with Pickled Cucumber, Fetta & Everything Garnish

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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.

Tags:

Calorie Smart

Allergens:

Fish

•Sesame

•Milk

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Sweet Potato

Cucumber

Tomato

Red Onion

1 sachet

Savoury Seasoning

1 packet

barramundi

1 packet

mixed salad leaves

1 sachet

everything garnish

1 packet

Fetta Cubes

1 packet

ranch dressing

Not included in your delivery

olive oil

¼ cup

white wine vinegar

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2145 kJ

Calories513 kcal

Fat21.7 g

of which saturates5.9 g

Carbohydrate42.8 g

of which sugars22.2 g

Dietary Fibre12.3 g

Protein36.4 g

Sodium1105 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

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!