Lemon Pepper Barramundi & Cherry Tomato Salad
with Veggie Fries & Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1
Beetroot
1
Carrot
1
Gourmet Leaf Mix
1 sachet
Lemon Pepper Seasoning
2
Potato
1 packet
Snacking Tomatoes
1 packet
Mustard Mayo
(Contains: Eggs, Mustard; May be present: Milk.)
Not included in your delivery
1 packet
mayonnaise
(Contains: Eggs;)
Cooking Steps
• 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.
• 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!
• 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!
• Slice lemon pepper barramundi. • Divide barramundi, veggie fries and garden salad between plates. • Serve with mayonnaise. Enjoy!
