Italian Baked Barramundi
with Fetta & Kale Spinach Salad
Italian seared barramundi is on the menu tonight! With roast chat potatoes and a spinach salad to top it all off, you've got yourself an impressive dish that tastes just as good as it looks.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Chat Potatoes
1
pear
1
Cucumber
1 packet
barramundi
(Contains: Fish;)
1 packet
tomato sugo
(May be present: Gluten, Wheat.)
1 packet
Baby Spinach Leaves
2 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
10 g
butter
(Contains: Milk;)
½ tsp
brown sugar
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut chat potatoes into bite-sized chunks. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice pear into wedges. Slice cucumber into rounds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with a paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • Transfer to a plate.
TIP: Patting the skin dry helps it crisp up in the pan!
• Wipe out frying pan, then return to medium heat with the butter. • Stir in tomato sugo and the brown sugar until slightly thickened, 1-2 minutes. • In a large bowl, combine the honey and a drizzle of vinegar and olive oil. Add baby spinach leaves, pear and cucumber and toss to combine. Season to taste.
• Divide barramundi, roast chat potatoes and spinach salad between plates. • Spoon tomato sauce over barramundi and crumble over fetta cubes to serve. Enjoy!
