Double Seared Mexican-Spiced Barramundi
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Seared Mexican-Spiced Barramundi

Double 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!

Tags:
Spicy
Allergens:
Gluten
•Fish
•Egg

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

Capsicum

1 packet

snacking tomatoes

1 sprig

spring onion

2

Radish

1 sachet

Mexican Fiesta spice blend

2 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

sideBannerName

Nutritional Values

Energy (kJ)3445 kJ
Calories823 kcal
Fat45 g
of which saturates12.4 g
Carbohydrate47.2 g
of which sugars21.7 g
Dietary Fibre9.3 g
Protein57.2 g
Sodium858 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 and radish.

3
3

• Discard fish from packaging and pat dry 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, the salt and a pinch of pepper. Add barramundi, gently turning to coat.

4
4

• 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 radish, add tomato and spring onion. • Add a drizzle of 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 radish salsa over the barramundi. • Serve with a dollop of garlic aioli. Enjoy!