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Seared Barramundi & Salsa Verde
Seared Barramundi & Salsa Verde

Seared Barramundi & Salsa Verde

with Sautéed Chilli Greens & Lemon

4.2
(137)

In this one-pan wonder, seared barramundi crisps up to perfection, created a foolproof protein for a fresh weeknight dinner. Team the tender fish with some garlic-chilli veggies and top it all off with a homemade salsa verde to serve.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
Under 40g carbs
Allergens:
Fish

The quantities provided above are averages only.

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 Time20 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

2

Zucchini

1 packet

Green Beans

½

Lemon

1 clove

Garlic

1 packet

coriander

½

Long Chilli (Optional)

1 packet

Barramundi

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

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)1894 kJ
Calories452 kcal
Fat30.3 g
of which saturates6.2 g
Carbohydrate10.8 g
of which sugars7.7 g
Dietary Fibre8.8 g
Protein34.6 g
Sodium83 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Cooking Steps

1
1

• Thinly slice zucchini into sticks. Trim green beans. • Slice lemon into wedges. Finely chop garlic and coriander. Thinly slice long chilli (if using). • In a small bowl, combine coriander, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), a pinch of sugar and a generous squeeze of lemon juice. Season with salt and pepper. Set aside.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans and zucchini, tossing, until tender, 4-6 minutes. • Add garlic and chilli and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

3
3

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Pat barramundi dry with paper towel and season both sides. • 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!

4
4

• Divide seared barramundi and sautéed chilli greens between plates. • Top barramundi with salsa verde. Serve with any remaining lemon wedges. Enjoy!

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