Jerk-Spiced Barramundi & Capsicum Salad

Name: Jerk-Spiced Barramundi & Capsicum Salad with Spiced Veggie Fries & Coconut Sweet Chilli Mayo
Total time: 25m
Yield: 2
Ingredients: olive oil; 1 Sweet Potato; 1 Carrot; 1 Beetroot; 1 packet Barramundi; ½ sachet Mild Caribbean Jerk Seasoning; 2 Baby Capsicum; 1 packet mixed salad leaves; drizzle vinegar (balsamic or white wine); ½ sachet everything garnish; 1 packet coconut sweet chilli mayonnaise

with Spiced Veggie Fries & Coconut Sweet Chilli Mayo

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Calories

:

554 kcal

Protein

:

33g protein

Difficulty

:

Easy

Calorie Smart

Under 40g carbs

Allergens:

Fish
Sesame
Eggs
Crustaceans
Mollusc
May contain traces of allergens
Gluten
Wheat
Milk
Almond
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Pine Nut
Pistachio
Walnut
Peanuts
Soy
Cashew

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Sweet Potato

1

Carrot

1

Beetroot

1 packet

Barramundi

(Contains: Fish, Crustaceans, Mollusc, May contain traces of allergens;)

½ sachet

Mild Caribbean Jerk Seasoning

2

Baby Capsicum

1 packet

mixed salad leaves

½ sachet

everything garnish

(Contains: Sesame, Gluten, Wheat, Milk, Almond, Brazil nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Soy, May contain traces of allergens;)

1 packet

coconut sweet chilli mayonnaise

(Contains: Eggs, May contain traces of allergens, Cashew, Almond, Walnut, Macadamia;)

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2316 kJ

Calories554 kcal

Fat31.2 g

of which saturates5.1 g

Carbohydrate36.9 g

of which sugars23.5 g

Dietary Fibre10.5 g

Protein33 g

Sodium1148 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

PDF

1

• 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.

2

• 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. Add barramundi and mild Caribbean jerk seasoning (see ingredients), tossing to coat. • 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!

3

• While barramundi is cooking, thinly slice baby capsicum. • In a medium bowl, combine capsicum, 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.