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Double Seared Barramundi & Fries
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Double Seared Barramundi & Fries

Double Seared Barramundi & Fries

with Apple Salad & Dill-Parsley Mayo

With its mild, buttery flavour and meaty texture, barramundi works a treat in our better-for-you take on fish and chips. Teamed with baked potato fries, a sweet and tart apple salad, and herby mayo for dipping, you won't even miss the deep-fried version.

Tags:
Over 30g protein
Quick Prep
Climate Superstar
Allergens:
Fish
Egg
Gluten

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
DifficultyEasy

Ingredients

Serving amount

1 bag

Potato Fries

1

apple

1

cucumber

2 packet

barramundi

(Contains Fish; May be present: Crustacean, Mollusc. )

1 bag

mixed salad leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

dill & parsley mayonnaise

(Contains Egg;)

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

1 tsp

plain flour (or gluten-free plain flour)

(Contains Gluten;)

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Nutritional Values

Energy (kJ)3099 kJ
Fat39 g
of which saturates7.2 g
Carbohydrate37.9 g
of which sugars10.6 g
Protein57.1 g
Sodium751 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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 fries until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

2
2

• Meanwhile, slice apple into thin sticks. Thinly slice cucumber into rounds. • On a plate, combine Aussie spice blend, the plain flour and a pinch of pepper. • Press barramundi, skin-side up, into the spice mixture to coat.

3
3

• When the fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook barramundi, skin-side down first, in batches, until just cooked through, 5-6 minutes each side (depending on thickness).

TIP: Don’t worry if your barramundi gets a little charred. This adds to the flavour! TIP: Patting the skin dry helps it crisp up in the pan!

4
4

• In a medium bowl, combine apple, cucumber, mixed salad and balsamic vinaigrette dressing. Season. • Divide seared barramundi, fries and apple salad between plates. Serve with dill & parsley mayonnaise. Enjoy!

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