Jerk-Spiced Barramundi & Tomato Salad
with Veggie Fries & Coconut Sweet Chilli Mayo
Bring a bunch of colour and character to your next dinner with the subtle heat of jerk-spiced barramundi and the crunchy goodness of beetroot, potato and carrot fries. Top with the zingy chilli mayo for a flavour to remember!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1
Sweet Potato
1
Carrot
1
Beetroot
1 packet
Barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
½ sachet
Mild Caribbean Jerk Seasoning
1
Tomato
1 packet
Mixed Salad Leaves
½ sachet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• 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!