Baked Barramundi & Rich Tomato Sauce
with Roasted Potato Bites & Kale Spinach Salad
- Fish
- Milk
- May contain traces of allergens
- 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
2
potato
1 packet
barramundi
(Contains: Fish;)
1 packet
tomato sugo
(May be present: Gluten, Wheat.)
1
tomato
1
cucumber
1 bag
kale & spinach
Not included in your delivery
olive oil
2 tbs
water
½ tsp
brown sugar
10 g
butter
(Contains: Milk;)
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast 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. • To the baking dish, 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 rounds. • In a large bowl, combine kale & spinach, tomato, cucumber and a drizzle of the vinegar and olive oil. Season to taste.
• Divide baked fish, roast potatoes and kale spinach salad between plates. • Spoon sauce over barramundi to serve. Enjoy!
