Crumbed Barramundi & Easy Lemon-Crushed Potatoes
with Garden Salad & Gherkin Relish
- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
Ingredients
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Chopped Potato
1 packet
Baby Spinach Leaves
1
Tomato
1 packet
Gherkin Relish
1
Lemon
1
Carrot
1 sachet
Vegetable Stock Pot
Cooking Steps
• Boil the kettle. • Zest lemon then slice into wedges. • Grate carrot. • Roughly chop tomato.
• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook chopped potato over medium-high heat, until easily pierced with a knife, 8-10 minutes. • Drain and return saucepan with the butter, lemon zest, a generous squeeze of lemon juice and chicken-style stock powder. • Toss to coat then lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
• In a large bowl, combine baby spinach, tomato, carrot, a drizzle of vinegar and olive oil. Season to taste. • Divide pre-prepped lemon crushed potatoes, barramundi and salad between plates. • Serve with mayonnaise, gherkin relish, and any remaining lemon wedges. Enjoy!
