Lemon Pepper Barramundi & Garlic Kale Toss

Name: Lemon Pepper Barramundi & Garlic Kale Toss with Parmesan & Walnuts
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Lemon; 1 packet Walnuts; 1 packet Green Beans; 1 packet Parmesan Cheese; 1 sachet Lemon Pepper Seasoning; 1 Garlic; 280 g Barramundi; 2 Kale; 1 drizzle olive oil

with Parmesan & Walnuts

4.0(333)

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Calories

:

410 kcal

Protein

:

35.9g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Calorie Smart

Under 40g carbs

Prepped in 10

Allergens:

Walnut
Milk
Fish
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Crustaceans
Molluscs
Fish

The doctor called and said you need a daily dose of greens so We've answered! Team lemon pepper barramundi with garlicky kale and green beans and for a tad extra crunch, a sprinkling of walnuts. Speedy and super tasty, you'll really enjoy this one, It's doctor's orders! *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

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, Fish.)

2

Kale

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories410 kcal

Energy (kJ)1720 kJ

Fat26.2 g

of which saturates7.1 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

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

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!