Lemon Pepper Barramundi & Cherry Tomato Salad
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Lemon Pepper Barramundi & Cherry Tomato Salad

Lemon Pepper Barramundi & Cherry Tomato Salad

with Veggie Fries & Mayo

Fancy an easy low-carb meal tonight? With succulent seared barramundi, cooked with classic lemon pepper seasoning, bright veggie fries and a garden salad to round out the meal perfectly, you're really in for a treat!

This recipe is under 550kcal per serving.

Tags:
Kid Friendly
Under 40g carbs
Calorie Smart
Allergens:
Fish
Egg

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 Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

potato

1 packet

barramundi

(Contains Fish; May be present: Crustacean, Mollusc. )

1 packet

mayonnaise

(Contains Egg;)

1 sachet

lemon pepper seasoning

1 packet

snacking tomatoes

1 packet

Spinach, Rocket & Fennel Mix

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)1655 kJ
Calories396 kcal
Fat21.9 g
of which saturates4 g
Carbohydrate20 g
of which sugars7.8 g
Dietary Fibre6.2 g
Protein29.4 g
Sodium537 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut carrot and potato into fries. • Spread veggie fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave veggie fries on high, 4 minutes. • Drain any excess liquid, then 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, 10-15 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

2
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. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). In the last minute of cooking add lemon pepper seasoning and gently turn to coat.

TIP: Patting the skin dry helps it crisp up in the pan!

3
3

• Meanwhile, halve snacking tomatoes. • In a large bowl, combine a drizzle of the white wine vinegar and olive oil. Season with salt and pepper. • Add spinach, rocket & fennel mix and snacking tomatoes. Toss to combine.

Little cooks: Take the lead by tossing the salad!

4
4

• Slice lemon pepper barramundi. • Divide barramundi, veggie fries and garden salad between plates. • Serve with mayonnaise. Enjoy!