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Mediterranean Recipes

Seared Barramundi & Salsa Verde

Seared Barramundi & Salsa Verde

Seared Barramundi & Salsa Verde

with Sautéed Chilli Greens & Lemon

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In this one-pan wonder, seared barramundi crisps up to perfection, created a foolproof protein for a fresh weeknight dinner. Team the tender fish with some garlic-chilli veggies and top it all off with a homemade salsa verde to serve.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Over 30g protein

•Under 40g carbs

Allergens:

Pesce

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

2

Zucchini

1

Green Beans

1

Lemon

1

Garlic

1

Long Chilli

1

Coriander

1

Barramundi

Not included in your delivery

1

olive oil

Nutritional Values

Energy (kJ)1894 kJ

Calories453 kcal

Fat30.3 g

of which saturates6.2 g

Carbohydrate10.8 g

of which sugars7.7 g

Dietary Fibre8.8 g

Protein34.6 g

Sodium83 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Thinly slice zucchini into sticks. Trim green beans. • Slice lemon into wedges. Finely chop garlic and coriander. Thinly slice long chilli (if using). • In a small bowl, combine coriander, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), a pinch of sugar and a generous squeeze of lemon juice. Season with salt and pepper. Set aside.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans and zucchini, tossing, until tender, 4-6 minutes. • Add garlic and chilli and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

3

• Return frying pan 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

• Divide seared barramundi and sautéed chilli greens between plates. • Top barramundi with salsa verde. Serve with any remaining lemon wedges. Enjoy!

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