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Italian Baked Barramundi

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.

Tags:
Calorie Smart
Allergens:
Fish
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

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)

Nutritional Values

Energy (kJ)1870 kJ
Calories447 kcal
Fat12.2 g
of which saturates6.1 g
Carbohydrate45.7 g
of which sugars17.3 g
Dietary Fibre7.5 g
Protein37.3 g
Sodium1134 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Dish
Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• 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!

3
3

• 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.

4
4

• Divide barramundi, roast chat potatoes and spinach salad between plates. • Spoon tomato sauce over barramundi and crumble over fetta cubes to serve. Enjoy!

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