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Seared Mexican-Spiced Barramundi
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Seared Mexican-Spiced Barramundi

Seared Mexican-Spiced Barramundi

with Roast Veggies, Tomato-Corn Salsa & Garlic Aioli

Watch as the Mexican spices combine with the natural mellow and buttery flavours of the barramundi, while your sweet potato crisps up in the oven. All that is left for you to do, is to whip up a quick and tasty salsa!

Tags:
Over 30g protein
Spicy
Allergens:
Fish
Egg
Gluten

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
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 punnet

snacking tomatoes

1

capsicum

1 bunch

spring onion

1 tin

sweetcorn

1 packet

barramundi

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

1 packet

garlic aioli

(Contains Egg;)

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

20 g

butter

1 drizzle

white wine vinegar

½ tbs

plain flour

(Contains Gluten;)

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Nutritional Values

Energy (kJ)2820 kJ
Fat39.4 g
of which saturates10.2 g
Carbohydrate45.3 g
of which sugars20 g
Protein33.8 g
Sodium905 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 sweet potato and capsicum into bite-sized chunks. • Place veggies 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 veggies between two trays.

2
2

• Meanwhile, roughly chop snacking tomatoes. • Thinly slice spring onion. • Drain sweetcorn.

3
3

• Heat a large frying pan over high heat. Cook corn, tossing, 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.

4
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, combine Mexican Fiesta spice blend, the plain flour, the salt and a pinch of 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 until just cooked through, 3-4 minutes each side (depending on thickness).

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

5
5

• While barramundi is cooking, to the bowl with corn, add tomato and spring onion. • Add a drizzle of the white wine vinegar and olive oil. • Toss to coat. Season to taste.

6
6

• Divide Mexican-spiced barramundi and roast veggies between plates. • Spoon any pan juices and the spring onion and corn salsa over the barramundi. • Serve with a dollop of garlic aioli. Enjoy!