Seared Mexican-Spiced Barramundi
with Roast Veggies, Tomato-Radish Salsa & 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!
We’ve replaced the sweetcorn in this recipe with radish due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
Ingredients
2
sweet potato
1
Capsicum
1 packet
snacking tomatoes
1 sprig
spring onion
2
radish
1 sachet
Mexican Fiesta spice blend
1 packet
barramundi
(Contains Fish;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
½ tbs
plain flour (or gluten-free plain flour)
(Contains Gluten;)
20 g
butter
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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.
• Meanwhile, roughly chop snacking tomatoes. • Thinly slice spring onion and radish.
• Remove barramundi from packaging and pat dry with a paper towel. • 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.
• In a large frying pan, heat the butter and a drizzle of olive oil over to medium-high heat. When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
TIP: Barramundi is cooked through when it turns from translucent to white.
• While barramundi is cooking, place tomato, spring onion and radish in a large bowl. • Add a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste.
• 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!