Cheddar-Crusted Barramundi & Honey Bacon-Root Veg
with Parsley Butter Potatoes
- Wheat
- Gluten
- Milk
- Fish
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Crustaceans
- Molluscs
- Milk
Golden, melt-in-your-mouth barramundi gets a savoury lift with a cheesy herb crust that's perfectly crisp. We’ve rounded out this coastal classic with honey-glazed bacon and root veggies and buttery parsley potatoes for a touch of homestyle comfort. It’s a sophisticated yet simple dinner that brings a bit of gourmet flair to your weeknight routine.
Ingredients
1
Turnip
1
Carrot
1
Parsnip
1 packet
Parsley
2
Potato
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy.)
1 packet
Cheddar Cheese
(Contains: Milk)
1 sachet
Italian Herbs
280 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs.)
90 g
Diced Bacon
(May be present: Soy, Milk.)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
2 tbs
Mayonnaise
(Contains: Eggs)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Peel turnip, then cut into small chunks.
• Cut carrot and parsnip into large chunks.
• Place veggies on a lined oven tray. Drizzle with olive
oil, season with salt and toss to coat.
• Drizzle over the honey and roast until tender,
25-30 minutes.
• In last 5 minutes of veg cook time, add diced bacon to tray. Return to the oven and roast until golden.
TIP: If your oven tray is crowded, divide veggies
between two trays.
• Meanwhile, boil the kettle.
• Roughly chop parsley.
• Peel potato and cut into large chunks.
• In a medium bowl, combine panko breadcrumbs,
Cheddar cheese, Italian herbs and a generous
drizzle of olive oil. Stir to combine, season with salt
and pepper and set aside.
• Half-fill a large saucepan with boiling water, then
add a generous pinch of salt.
• Cook potato chunks in the boiling water, over high
heat, until just tender, 12-15 minutes.
• Drain and return to the saucepan. Add the butter
and parsley to potatoes and toss to combine.
• Season to taste and set aside. Cover to keep warm.
• Pat barramundi dry with a paper towel and season
both sides with salt and pepper.
• Spread the mayonnaise over the top of the fish.
• Top with the breadcrumb mixture, gently pressing
down with the back of a spoon to stick.
• When the veggies have 15 minutes remaining, place crumbed barramundi onto a second lined oven tray.
• Bake until crumb is golden and barramundi is cooked through, 12-15 minutes.
TIP: White fish is cooked through when the centre turns
from translucent to white.
• Divide the Cheddar-crusted barramundi, diced bacon, honey root veg and parsley butter potatoes between plates to serve. Enjoy!
