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Mexican-Spiced Barramundi

Mexican-Spiced Barramundi

with Roast Potatoes & Corn Salsa

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Barramundi's mild, buttery flavour works a treat with hot Mexican spices. Top it off with a cooling and sweet salsa and meet your new favourite fish dish!

This recipe is under 650kcal per serving.

Tags:SpicyNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:FishEggGluten

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

tomato

1

cucumber

1 bag

coriander

1 tin

sweetcorn

1 packet

barramundi

(ContainsFish)

1 packet

garlic aioli

(ContainsEgg)

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

Not included in your delivery

1

olive oil

¼ tsp

salt

1 tsp

white wine vinegar

2 tsp

plain flour (or gluten-free plain flour)

(ContainsGluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2604 kJ
Fat34.9 g
of which saturates5.5 g
Carbohydrate38 g
of which sugars7.7 g
Protein35.8 g
Sodium1137 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

2

While the potato is roasting, roughly chop the tomato. Finely chop the cucumber. Roughly chop the coriander. Drain the sweetcorn.

3

Heat a medium frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Set aside in a bowl to cool slightly.

TIP: Cover the pan with a lid if the kernels are "popping" out.

4

SPICY! You may find the spice blend hot! Add less if you're sensitive to heat, and substitute with a little more flour. On a plate, mix the Mexican Fiesta spice blend, plain flour, the salt and a pinch of pepper. Add the barramundi, turning to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Once hot, add the barramundi and cook, skin-side down first, for 2-3 minutes on each side, or until golden and cooked through.

TIP: Barramundi is cooked through when it turns from translucent to white.

5

While the fish is cooking, add the tomato, cucumber and coriander to the bowl with the corn. Add the white wine vinegar and a drizzle of olive oil. Toss to coat. Season to taste.

6

Divide the spiced barramundi and potato between plates. Spoon the corn salsa over the barramundi. Serve with the garlic aioli.