Jerk Barramundi & Salad
with Veggie Fries & Coconut Sweet Chilli Mayo
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
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Coriander
1 packet
Trimmed Green Beans
1
Sweet Potato
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 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.
• Pat barramundi dry with paper towel and season both sides. To a bowl, add barramundi and mild Caribbean jerk seasoning (see ingredients), tossing gently to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook barramundi, 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 lime into wedges.
• Divide jerk-spiced barramundi and veggie fries between plates. • Tear over coriander and serve with lime wedges. Enjoy!
