Mexican-Spiced Barramundi & Roast Capsicum
with Sweet Potato & Corn-Coriander Salsa- Gluten
- Fish
- Milk
- Eggs
- May contain traces of allergens
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
2
sweet potato
1 punnet
snacking tomatoes
1
capsicum
1 bag
coriander
1 tin
sweetcorn
1 sachet
Mexican Fiesta spice blend
1 packet
barramundi
(Contains: Fish;)
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
½ tbs
plain flour (or gluten-free plain flour)
(Contains: Gluten;)
20 g
butter
(Contains: Milk;)
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. • Roughly chop coriander leaves. • Drain sweetcorn.
• Heat a large frying pan over high heat. Cook corn kernels 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, 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, 5-6 minutes each side (depending on thickness).
TIP: Barramundi is cooked through when it turns from translucent to white.
• While fish is cooking, transfer tomato and coriander to the bowl with the corn. • Add a drizzle of the 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 corn-coriander salsa over the barramundi. • Serve with a dollop of garlic aioli. Enjoy!
