Mexican-Spiced Barramundi
with Roast Sweet Potato & Corn-Coriander Salsa
- Fish
- Milk
- Eggs
- Gluten
- May contain traces of allergens
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! Farmers across Australia are still experiencing the impacts of the recent flooding and heavy rains. This is affecting our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
2
sweet potato
1 punnet
snacking tomatoes
1 bag
coriander
1 tin
sweetcorn
1 packet
barramundi
(Contains: Fish)
1 packet
garlic aioli
(Contains: Eggs)
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
white wine vinegar
½ tbs
plain flour (or gluten-free plain flour)
(Contains: Gluten)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• Meanwhile, halve snacking tomatoes. • Roughly chop coriander leaves. • Drain sweetcorn.
• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl. Set aside to cool slightly.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• 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, combine Mexican Fiesta spice blend, the plain flour and a pinch of salt and pepper. Add barramundi, gently turning to coat. • Return frying pan to medium-high heat with the butter and a drizzle of olive oil. • When oil is hot, cook barramundi, skin-side down first, until just cooked through (when it turns from translucent to white), 5 minutes each side (depending on thickness).
• While the fish is cooking, transfer tomato and coriander to the bowl with the corn. • Add a drizzle of white wine vinegar and olive oil. • Toss to coat. Season to taste.
• Divide Mexican-spiced barramundi and roast sweet potato between plates. • Spoon any pan juices and the corn-coriander salsa over the barramundi. • Serve with a dollop of garlic aioli. Enjoy!
