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 wedges, a sweet and tart apple salad, and herby mayo for dipping, you won't even miss the fried version.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
*Unfortunately, this week's potato was in short supply, so we've replaced it with sweet potato. Don't worry, the recipe will be just as delicious! *
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.
Ingredients
2
sweet potato
1 packet
barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
1
apple
1
cucumber
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 tsp
white wine vinegar
1 tsp
plain flour (or gluten-free plain flour)
(Contains Gluten;)
Nutritional Values
Utensils
Instructions
• 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 flour and a pinch of pepper on a plate. • Press barramundi, skin-side up, into the spice mixture to coat.
• In a medium frying pan, heat a drizzle of olive oil over a medium heat. • Cook barramundi until just cooked through, 3-4 minutes each side (depending on thickness).
TIP: Don’t worry if your barramundi gets a little charred. This adds to the flavour!
TIP: Barramundi is cooked through when it turns from translucent to white.
• 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.
• In a medium bowl, add mixed salad leaves, apple, cucumber and the dressing. • Toss to combine.
• Divide seared barramundi, wedges and apple salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!
