Lemon Pepper Barramundi & Garlic Kale Toss
with Parmesan & Walnuts
The doctor called and said you need a daily dose of greens so We've answered! Team lemon pepper barramundi with garlicky kale and green beans and for a tad extra crunch, a sprinkling of walnuts. Speedy and super tasty, you'll really enjoy this one, It's doctor's orders!
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
Lemon
1 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
1 packet
Green Beans
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Lemon Pepper Seasoning
1
Garlic
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs, Fish.)
2
Kale
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Roughly chop kale, discarding any larger pieces of stalk. Trim and halve green beans. Roughly chop walnuts.
• Finely chop garlic. Slice lemon into wedges.
• Pat barramundi dry with paper towel.
• In a medium bowl, combine barramundi, lemon pepper seasoning, a pinch of salt and a drizzle of olive oil.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook green beans, until tender, 4-5 minutes. Add kale and garlic and cook, until softened and fragrant, 2-3 minutes. Remove pan from heat and add a generous squeeze of lemon juice. Transfer to a bowl, season and cover to keep warm.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan!
• Divide lemon pepper barramundi and garlicky kale toss between plates.
• Sprinkle walnuts and Parmesan cheese over kale. Serve with any remaining lemon wedges. Enjoy!
