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Lemon Pepper Barramundi & Garlic Kale Toss

Lemon Pepper Barramundi & Garlic Kale Toss

with Parmesan & Walnuts

Tags:
Under 30g carbs
Allergens:
Walnut
Milk
Fish

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.

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

Lemon

1 packet

Walnuts

(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)

1 packet

Green Beans

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Lemon Pepper Seasoning

1

Garlic

280 g

Barramundi

(Contains: Fish; May be present: Crustaceans, Molluscs.)

2

Kale

Nutritional Values

Calories370 kcal
Energy (kJ)1550 kJ
Fat21.6 g
of which saturates6.4 g
Carbohydrate7.7 g
of which sugars4.9 g
Dietary Fibre8.4 g
Protein35.9 g
Sodium586 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Roughly chop kale, discarding any larger pieces of stalk. Trim and halve green beans. Roughly chop walnuts. • Finely chop garlic. Slice lemon into wedges. • Pat barramundi dry with paper towel. • In a medium bowl, combine barramundi, lemon pepper seasoning, a pinch of salt and a drizzle of olive oil.

2

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook green beans, until tender, 4-5 minutes. Add kale and garlic and cook, until softened and fragrant, 2-3 minutes. Remove pan from heat and add a generous squeeze of lemon juice. Transfer to a bowl, season and cover to keep warm.

3

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • 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!

4

• Divide lemon pepper barramundi and garlicky kale toss between plates. • Sprinkle walnuts and Parmesan cheese over kale. Serve with any remaining lemon wedges. Enjoy!

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