Seared Barramundi & Wedges
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Seared Barramundi & Wedges

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.

Tags:
Under 650kcal
Under 40g carbs
Allergens:
Gluten
Fish
Egg

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
DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

Aussie spice blend

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;)

Not included in your delivery

olive oil

1 tsp

plain flour (or gluten-free plain flour)

(Contains Gluten;)

1 tsp

white wine vinegar

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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

Instructions

1
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
2

• 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!

3
3

• 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!

4
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
5

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

6
6

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

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