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

4.2

(333)

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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.

Tags:

Calorie Smart

•Under 40g 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, 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

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!