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, sweet potato and carrot fries. Serve with fresh green beans, lime and coriander for a flavour to remember!
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.
1
Sweet Potato
1 packet
Coriander
1 packet
Trimmed Green Beans
280 g
Barramundi
1
Lime
1 sachet
Mild Caribbean Jerk Seasoning
1
Carrot
1
Beetroot
1 sachet
Crispy Seasoning
1 drizzle
olive oil
• 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!