Seared Barramundi & Wedges
with Apple Salad & Dill-Parsley Mayo
With its mild, buttery flavour and meaty texture, barramundi works a treat in our better-for-you take on fish and chips. Teamed with baked sweet potato wedges, a sweet and tart apple salad, and herby mayo for dipping, you won't even miss the deep-fried version.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
Aussie Spice Blend
2
Potato
1
Apple
1
Cucumber
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• When the wedges have 15 minutes remaining, combine Aussie spice blend, the plain flour and a pinch of pepper on a plate. • Press barramundi, skin-side up, into the spice mixture to coat.
• In a large frying pan, heat a drizzle of olive oilover medium-high heat. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
TIP: Don’t worry if your barramundi gets a little charred. This adds to the flavour! TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, slice apple into thin sticks. • Thinly slice cucumber into half-moons. • In a medium bowl, combine the white wine vinegar and a drizzle of olive oil. Season, then stir to combine.
• Add mixed salad leaves, apple and cucumber to the bowl with the dressing. • Toss to combine.
• Divide seared barramundi, wedges and apple salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!
