Baked Barramundi & Rich Tomato Sauce
with Pre-Cut Fries & Kale-Spinach Salad- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
- Gluten
- Wheat
Baked tomato barramundi is on the menu tonight! With roast potatoes and a kale and spinach salad to top it all off, You've got yourself a carb smart dish that tastes just as good as it looks. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1
Tomato
1 packet
Potato Fries
1
Cucumber
Kale & Spinach
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, pat barramundi skin dry. • In a baking dish, combine tomato sugo, the water, the brown sugar and the butter. • Add barramundi, skin side up. Drizzle with olive oil and season with salt and pepper. • Bake for 15-18 minutes.
• Meanwhile, cut tomato into thin wedges. • Slice cucumber into half moons. • In a large bowl, combine kale & spinach, tomato, cucumber and a drizzle of vinegar and olive oil. Season to taste.
• Divide baked tomato fish, fries and kale spinach salad between plates. • Spoon sauce over fish to serve. Enjoy!
