Barramundi & Sweet Potato Wedges
with Creamy Ranch Salad
- Fish
- Eggs
- Milk
- Crustaceans
- Mollusc
- May contain traces of allergens
Itās fish and wedges, but all jazzed up. Quick cooking barramundi is perfect for when you're short on time and tastes even better when served with a caesar-style salad. Oh, and the best bit about this fish dish? No seagulls to steal your wedges!
Ingredients
2
Sweet Potato
1 sachet
Garlic & Herb Seasoning
1 packet
Barramundi
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1
apple
1
cucumber
1 packet
mixed salad leaves
Ā½ packet
ranch dressing
(Contains: Eggs, Milk;)
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. ā¢ Cut sweet potato into wedges. ā¢ Place sweet potato on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. ā¢ Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
ā¢ When the wedges have 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides. ā¢ When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan!
ā¢ While fish is cooking, thinly slice apple into wedges. ā¢ Slice cucumber into rounds. ā¢ Combine apple, cucumber and mixed salad leaves in a medium bowl. ā¢ Add ranch dressing (see ingredients), tossing to coat. Season to taste.
Little cooks: Take the lead by tossing the salad!
ā¢ Divide barramundi, herby sweet potato wedges and salad between plates. Serve with garlic aioli. Enjoy!
