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.
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.
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
1 drizzle
olive oil
1 drizzle
balsamic vinegar
• 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!
• Meanwhile, trim baby broccoli and halve any thicker stalks lengthways.
• Trim pea pods.
• Finely chop garlic.
• 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.
• Divide garlic greens between plates with lemon pepper barramundi.
• Serve with dill & parsley mayonnaise. Enjoy!