Seared Barramundi & Wedges

Name: Seared Barramundi & Wedges with Apple Salad & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 280 g Barramundi; 1 packet Dill & Parsley Mayonnaise; 1 sachet Aussie Spice Blend; 2 Potato; 1 Apple; 1 Cucumber

with Apple Salad & Dill-Parsley Mayo

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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.

Allergens:

Fish

•Eggs

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Calories493 kcal

Energy (kJ)2060 kJ

Fat26.4 g

of which saturates4.4 g

Carbohydrate31 g

of which sugars10.2 g

Dietary Fibre5.9 g

Protein32.2 g

Sodium505 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

1

• 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.

2

• 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.

3

• 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!

4

• 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.

5

• Add mixed salad leaves, apple and cucumber to the bowl with the dressing. • Toss to combine.

6

• Divide seared barramundi, wedges and apple salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!