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Crumbed Barramundi

Crumbed Barramundi

with Rosemary Potato Wedges

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My my, what do we have here? It looks like your home-made fish and chips is about to get interesting! We’ve updated this classic fast-food dish to gourmet status. No greasy butter or underdone chips here - just healthy, delicious, and crunchy goodness instead. Enjoy!

Tags:Seafood first
Allergens:GlutenFish

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 difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

450 g

potatoes

1 sprig

rosemary

50 g

panko breadcrumbs

(ContainsGluten)

1

lemon

2 fillet

barramundi

(ContainsFish)

70 g

mixed salad

Not included in your delivery

2 tbs

olive oil

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2860 kJ
Fat22.9 g
of which saturates3.8 g
Carbohydrate61.6 g
of which sugars3.4 g
Dietary Fibre0 g
Protein0 g
Cholesterol0 mg
Sodium343 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200ºC/180ºC fan-forced.

2

Slice the potatoes into wedges. Roughly tore the rosemary. Zest and juice the lemon and slice into wedges. Toss the potato wedges in half of the oil, half of the rosemary, some salt and pepper then lay out on a lined baking tray. Cook in the oven for 25-30 minutes until crunchy and delicious.

3

Slice the lemon into wedges. Extract the lemon zest. Combine the Panko breadcrumbs, lemon zest, and the remaining rosemary in a large bowl and mix well to combine. Lightly oil the barramundi fillets and roll them in the crumb mix until well coated. Transfer to a lined baking tray and cook in the oven for 8 minutes or until cooked to your liking.

4

Wash the mixed salad. Serve the fish with the crispy rosemary wedges, mixed salad, and some lemon wedges.