Caribbean-Spiced Barramundi
with Roast Veggie Toss & Corn-Mint Salsa
It's the spice coating on the barramundi that makes this low cal dish so memorable. Teamed with roasted veggies, charred corn salsa and zingy lime mayo, you'll be wishing you didn't have to share it!
This recipe is under 650kcal per serving.
Unfortunately, this week's capsicum was in short supply due to harsh weather conditions, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
sweet potato
1
beetroot
1
carrot
1 tin
sweetcorn
1 bag
mint
½
lime
1 packet
barramundi
(Contains: Fish;)
1 packet
mayonnaise
(Contains: Eggs;)
1 bag
baby spinach leaves
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato, beetroot and carrot into small chunks. Place the prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, drain the sweetcorn. Pick and roughly chop the mint leaves. Cut the lime into wedges. In a small bowl, combine the mayonnaise with a squeeze of lime juice. Set aside.
TIP: Add as much or as little lime juice as you like to suit your taste.
Heat a medium frying pan over a medium-high heat. Add corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl. Add the mint, a squeeze of lime juice and a drizzle of olive oil. Season to taste.
When the veggies have 10 minutes remaining, combine the mild Caribbean jerk seasoning and a drizzle of olive oil in a medium bowl. Add the barramundi, gently turning to coat. Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, cook the barramundi until cooked through, 3-4 minutes each side.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Barramundi is cooked through when it turns from translucent to white.
When the barramundi is almost done, add the baby spinach leaves to the roasted veggie tray. Gently toss to combine.
Divide the roast veggie toss between plates. Top with the Caribbean-spiced barramundi. Spoon over the corn-mint salsa. Serve with a dollop of lime mayo.
