Quick Barramundi & Parmesan Mash
with Steamed Veggies & Mustard Mayo- Fish
- Milk
- Eggs
- May contain traces of allergens
- Crustaceans
- Molluscs
- Milk
Ingredients
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
2
Potato
1
Baby Broccoli
1
Carrot
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Peel garlic cloves. • Cook potato and garlic in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter, milk and Parmesan cheese to potato and season with salt. Mash until smooth. Season to taste with salt and pepper.
• Meanwhile, cut carrot into thin sticks. • Trim baby broccoli, then cut in half lengthways. • When potatoes have 8 minutes remaining, place a colander or steamer basket on top of the saucepan with potatoes, then add carrot and baby broccoli. • Cover with a lid and steam until tender. Transfer veggies to a bowl and season to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan!
• Divide parmesan mash, steamed baby broccoli and barramundi between plates. • Serve with mustard mayo. Enjoy!
