Mexican-Spiced Barramundi & Veggie Toss
with Tomato-Corn Salsa & Aioli
- Fish
- Eggs
- Gluten
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
- Wheat
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!
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 the 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 turnsfrom
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
veggie toss between plates.
• Spoon any pan juices, tomato-corn salsa and spring
onion over the barramundi.
• Serve with a dollop of garlic aioli. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved this dish, praising its delicious taste. Some found the fish mild; using more Mexican spices could boost the flavour.
- Ease of prep: The fish was easy to cook, pairing well with the salsa. Roasting vegetables longer ensures they're fully cooked and flavourful.
- Suggestions: Consider adding a side dish to round out the meal. A dressing for the salad or extra spices for the veggies could enhance flavours.
- Portions: Some customers split this recipe into two meals, finding it provides good-sized servings when doing so.
