Scandinavian Barramundi & Prawn In Herbed Butter Sauce
with Beetroot, Potato & Apple Salad
Calories
:
660 kcalProtein
:
47.6g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Fish
- Eggs
- Crustaceans
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
- Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Beetroot
2
Potato
1
Apple
1
Lemon
2
Garlic
1 packet
Dill
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Spinach & Rocket Mix
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
190 g
Peeled Prawns
(Contains: Crustaceans;)
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk;)
Utensils
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Cut beetroot into 1cm chunks.
- Cut potato into bite-sized chunks.
- Place beetroot and potato on a lined oven tray.
- Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
2
- Slice apple and lemon into wedges.
- Finely chop garlic.
- Roughly chop dill.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
3
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- 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!
4
- In the last minute add, garlic, half the dill, the butter, a good squeeze of lemon and cooked prawns, gently turning to coat.
5
- In a large bowl, combine spinach & rocket mix, apple, remaining dill, roasted veggies and mustard mayo.Toss to combine and season to taste.
6
- Divide Scandinavian barramundi and beetroot, potato and apple salad between plates.
- Spoon over any remaining herbed butter sauce.
- Serve with any remaining lemon wedges, enjoy!
