Jerk Barramundi & Green Beans
with Rainbow Fries- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
Bring a bunch of colour and character to your next dinner with the subtle heat of jerk-spiced beef rump and the crunchy goodness of beetroot, sweet potato and carrot fries. Serve with fresh green beans, lime and coriander for a flavour to remember! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Sweet Potato
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Trimmed Green Beans
1 packet
Coriander
1
Lime
1 sachet
Mild Caribbean Jerk Seasoning
1
Carrot
1
Beetroot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and beetroot into fries. • Place veggies fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggie fries between two trays.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides with salt and pepper.
• When oil is hot, cook barramundi and mild Caribbean jerk seasoning (see ingredients), skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan!
• While barramundi is cooking, add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl and cover to keep warm. • Slice lemon into wedges.
• Divide jerk barramundi, rainbow fries and green beans between plates. • Tear over coriander and serve with lemon wedges. Enjoy!
