Herb-Crusted Barramundi & Mash

Name: Herb-Crusted Barramundi & Mash with Parmesan & Sautéed Veggies
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 carrot; 1 zucchini; 2 potato; 40 g butter; 1 clove garlic; 1 packet barramundi; ½ tsp honey; 2 tbs milk; 1 packet garlic aioli; ½ packet Herb Crumbing Mix; 1 packet grated Parmesan cheese

with Parmesan & Sautéed Veggies

Up to 180$ + Free Treats / Extras for Life

Barramundi is such a versatile protein. There's no need to serve it plain when you have our herb crumbing mix and some sharp Parmesan handy for a speedy dinner that's deliciously different!

Allergens:

Milk

•Fish

•Eggs

•Gluten

•Wheat

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

zucchini

potato

1 clove

garlic

1 packet

barramundi

(Contains: Fish;)

1 packet

garlic aioli

(Contains: Eggs;)

½ packet

Herb Crumbing Mix

(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

½ tsp

honey

2 tbs

milk

(Contains: Milk;)

Nutritional Values

per serving

Energy (kJ)3569 kJ

Fat54.8 g

of which saturates19 g

Carbohydrate46.5 g

of which sugars12.4 g

Protein41.1 g

Sodium532 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Baking Tray

•Baking Paper

•Medium Non-Stick Pan

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to pan. • Add the butter and milk to potato. Season generously with salt, then mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• While potato is cooking, finely chop garlic. In a small bowl, combine herb crumbing mix (see ingredients), grated Parmesan cheese and garlic. Add a generous drizzle of olive oil. Season with salt and pepper. Stir to combine. • Pat barramundi dry with paper towel, then place, skin-side down, on a lined oven tray. Lightly coat or spray barramundi with olive oil. Spoon crust mixture on top, gently pressing down so it sticks. • Bake until just cooked through, 10-12 minutes.

TIP: Some of the crust mixture will fall off – don’t worry, you’ll use it later!

TIP: Barramundi is cooked through when the centre turns from translucent to white.

• While barramundi is baking, thinly slice zucchini and carrot into half-moons. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook veggies, tossing, until softened, 6-7 minutes. Season, then add honey, tossing to coat. Remove from heat.

• Divide Parmesan and herb-crusted barramundi, sautéed veggies and mash between plates. Spoon any excess crumb from the tray over the barramundi. • Serve with garlic aioli.