Herby-Crusted Barramundi & Parmesan Mash
with Sautéed Green Veggies & Yoghurt
- Milk
- Gluten
- Wheat
- Fish
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Crustaceans
- Molluscs
Barramundi is such a versatile protein. There's no need to serve it plain when you have our herb crumbing mix on hand. We've paired the crunchy fish with a rich, cheesy mash, crisp greens and a dollop of creamy aioli to elevate your routine with minimal effort.
Ingredients
2
Garlic
1
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Herb Crumbing Mix
(Contains: Gluten, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Parmesan Cheese
(Contains: Milk)
2
Potato
280 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs)
1
Zucchini
1 packet
Green Beans
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
½ tsp
honey
Utensils
Cooking Steps
• Preheat oven to 220°C/200°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 fork, 12-15 minutes. Drain and return to pan.
• Add Parmesan cheese, the butter and milk to the potato. Season generously with salt, then mash.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While potato is cooking, finely chop garlic and set aside. • In a small bowl, combine herb crumbing mix (see ingredients) and a generous drizzle of olive oil in a small bowl. 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 (some of the crust mixture will fall off, don't worry, you'll use it later!). Cook until barramundi is golden and cooked through, 5-6 minutes each side. Season with a pinch of salt.
TIP: White fish is cooked through when the centre turns from translucent to white.
• While salmon is baking, thinly slice zucchini into rounds.
• Cut broccoli into small florets (including the stalk!).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook
zucchini and broccoli, tossing, until softened, 6-7 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Season to taste with salt and pepper, then add the honey, tossing veggies to
coat. Remove from heat.
• Divide herby-crusted salmon, sautéed green veggies and mash between plates.
• Spoon any excess crumb from the tray over salmon.
• Serve with Greek-style yoghurt. Enjoy!
