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Lemon Pepper Barramundi

Lemon Pepper Barramundi

with Garlic Greens & Dill-Parsley Mayo

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

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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
Cholesterol0 mg
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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