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Australian Recipes

[Good For You Fast] Lemon Pepper Barramundi

[Good For You Fast] Lemon Pepper Barramundi

with Garlic Greens & Dill-Parsley Mayo

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Tags:

Under 30g carbs

Allergens:

Pesce

•Egg

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

280 g

Barramundi

(Contains: Pesce; May be present: Crostacei, Molluschi.)

1 packet

Green Beans

1 packet

Dill & Parsley Mayonnaise

(Contains: Egg;)

1 sachet

Lemon Pepper Seasoning

1

Garlic

1

Baby Broccoli

Nutritional Values

Calories386 kcal

Energy (kJ)1620 kJ

Fat26.4 g

of which saturates4.4 g

Carbohydrate8.4 g

of which sugars5.3 g

Dietary Fibre4.6 g

Protein29.6 g

Sodium448 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with paper towel and sprinkle both sides with lemon pepper seasoning. Generously season fish all over. • 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, season and cover to keep warm.

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

2

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

3

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

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

4

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

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