Seared Barramundi & Wedges

Name: Seared Barramundi & Wedges with Apple Salad & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 sachet Aussie spice blend; 1 tsp plain flour (or gluten-free plain flour); 1 packet barramundi; 1 apple; 1 cucumber; 1 tsp white wine vinegar; 1 bag mixed salad leaves; 1 packet dill & parsley mayonnaise

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.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•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 Time

DifficultyEasy

Ingredients

Serving amount

potato

1 sachet

Aussie spice blend

1 packet

barramundi

(Contains: Fish;)

apple

cucumber

1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

1 tsp

plain flour (or gluten-free plain flour)

(Contains: Gluten;)

1 tsp

white wine vinegar

Nutritional Values

Energy (kJ)2210 kJ

Fat29.5 g

of which saturates4 g

Carbohydrate32.7 g

of which sugars11.6 g

Dietary Fibre6 g

Protein32.6 g

Sodium562 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• 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. • Pat barramundi dry. Press barramundi, skin-side up, into the spice mixture to coat.

TIP: Patting the skin dry helps it crisp up in the pan!

• In a large frying pan, heat a drizzle of olive oil over 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!

• 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.