Baked Barramundi & Rich Tomato Sauce
with Pre-Cut Fries & Kale-Spinach Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Potato Fries
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;)
1 drizzle
vinegar (balsamic or white wine)
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!
