Easy Aussie-Spiced Barramundi & Veggie Medley
with Baby Spinach Leaves & Mustard Mayo
- Fish
- Eggs
- May contain traces of allergens
- Crustaceans
- Molluscs
- Milk
We're giving barrmundi a flavour upgrade with our trusty Aussie spice blend. Served on a bed of warm roast veggies tossed with spinach and mustard mayo, this is one delish dinner.
Ingredients
1 packet
Baby Spinach Leaves
1
Beetroot
280 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs.)
1 packet
Mustard Mayo
(Contains: Eggs May be present: Milk.)
1 sachet
Aussie Spice Blend
1
Zucchini
1
Pumpkin
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut zucchini into 1cm chunks. • Cut carrot into thick rounds. • Divide peeled and chopped pumpkin and prepped veggies between two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium
bowl. Season with salt and pepper, then add fish, turning to coat.
Little cooks: Help toss the fish in the spice blend!
• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Season, then add barramundi, turning to coat. • 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 the barramundil until cooked through, 3-4 minutes each side (depending on thickness). TIP: Patting the skin dry helps it crisp up in the pan!
• Combine roasted veggies on one of the oven trays. Add baby spinach leaves and cooked bacon. Gently toss to combine. Season to taste. • Divide bacon roast veggies medley between plates. Top with barramundi. Serve with a dollop of mustard mayo. Enjoy!
