Jerk Barramundi & Tomato Salad
with Veggie Fries & Coconut Sweet Chilli Mayo- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
Ingredients
1
Sweet Potato
1 packet
Coriander
1 packet
Trimmed Green Beans
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
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.
• Meanwhile, pat barramundi dry with a paper towel. In a medium bowl, combine barramundi and mild Caribbean jerk seasoning (see ingredients). Turn barramundi to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). Transfer to a plate to rest.
• While barramundi is cooking, thinly slice tomato. • In a medium bowl, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Season. • Sprinkle over everything garnish (see ingredients) over tray with veggie fries. Toss to coat.
• Divide jerk-spiced barramundi, veggie fries and tomato salad between plates. • Serve with coconut sweet chilli mayo. Enjoy!
