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Mediterranean Recipes

Italian Baked Barramundi

Italian Baked Barramundi

Italian Baked Barramundi

with Fetta, Kale Salad & Roast Sweet Potatoes

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Italian baked barramundi is on the menu tonight! With roast sweet potatoes and a kale and spinach salad to top it all off, you've got yourself an impressive dish that tastes just as good as it looks.

This recipe is under 550kcal per serving.

Tags:

Over 30g protein

•Calorie Smart

Allergens:

Pesce

•Milk

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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 packet

barramundi

1 packet

tomato sugo

1

tomato

1

cucumber

1 packet

kale & spinach

1 packet

Fetta Cubes

Not included in your delivery

olive oil

2 tbs

water

½ tsp

brown sugar

10 g

butter

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)1622 kJ

Calories388 kcal

Fat9.5 g

of which saturates4.3 g

Carbohydrate41.3 g

of which sugars20.8 g

Dietary Fibre8.9 g

Protein34.4 g

Sodium928 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Baking Dish

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

2

• Meanwhile, pat barramundi skin dry. • In a baking dish, combine tomato sugo, the water, the brown sugar and the butter. • To the baking dish, add barramundi, skin side up. Drizzle with olive oil and season with salt and pepper. Bake for 15-18 minutes.

3

• Meanwhile, cut tomato into thin wedges. • Slice cucumber into rounds. • In a large bowl, combine kale & spinach, tomato, cucumber, fetta cubes, and a drizzle of the vinegar and olive oil. Season to taste.

4

• Divide baked tomato fish, roast sweet potatoes and kale, spinach and fetta salad between plates. • Spoon sauce over barramundi to serve. Enjoy!

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