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Australian Recipes

Lemon Pepper Barramundi

Lemon Pepper Barramundi

Lemon Pepper Barramundi

with Garlic Greens & Dill-Parsley Mayo

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Let's keep things light and bright with some garlicky greens and then take it up a notch with some lemon pepper barramundi. It's equally fresh, flavourful and mighty!

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

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Eggs

•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

1

Garlic

1 packet

Pea Pods

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs;)

1 sachet

Lemon Pepper Seasoning

280 g

Barramundi

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

1

Baby Broccoli

Not included in your delivery

1 drizzle

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

Calories443 kcal

Energy (kJ)1850 kJ

Fat31.2 g

of which saturates5.1 g

Carbohydrate10.4 g

of which sugars6.1 g

Dietary Fibre4.6 g

Protein30.9 g

Sodium449 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Cook the barramundi

1

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat barramundi dry with a paper towel, then sprinkle both sides with lemon
pepper seasoning and season with salt and pepper.
• When oil is hot, cook barramundi, skin-side down first, until just cooked
through, 5-6 minutes each side (depending on thickness). Transfer to
serving plates and cover to keep warm.

TIP: Patting the skin dry helps it crisp up in the pan!

Get prepped

2

• Meanwhile, trim baby broccoli and halve any thicker stalks lengthways.
• Trim pea pods.
• Finely chop garlic.

Cook the greens

3

• Wipe out frying pan and return to high heat with a drizzle of olive oil.
• Cook baby broccoli and pea pods, tossing, until tender, 5-6 minutes.
• In the last minute of cook time, add garlic and a drizzle of balsamic
vinegar, cooking until fragrant, 1 minute. Season to taste.

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

Finish & serve

4

• Divide garlic greens between plates with lemon pepper barramundi.
• Serve with dill & parsley mayonnaise. Enjoy!

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