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Seared Barramundi & Wedges
Seared Barramundi & Wedges

Seared Barramundi & Wedges

with Apple Salad & Dill-Parsley Mayo

4.1
(1.7K)

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

Bake the wedges
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.

Cook the barramundi
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!

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