Mexican-Spiced Barramundi & Veggie Toss
with Tomato-Corn 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Spring Onion
1 packet
Snacking Tomatoes
1
Capsicum
1 tin
Sweetcorn
2
Sweet Potato
1 sachet
Mexican Fiesta Spice Blend
Not included in your delivery
1 drizzle
olive oil
½ tbs
flour
(Contains: Gluten; May be present: Wheat.)
20 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• 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. • Drain sweetcorn.
• 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.
• 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 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, to the bowl with corn, add tomato. • Add a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste.
• Divide seared Mexican-spiced barramundi and roast veggies between plates. • Spoon any pan juices, tomato-corn salsa and spring onion over the barramundi. • Serve with a dollop of garlic aioli. Enjoy!
