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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:
Over 30g protein
Under 650kcal
Under 40g carbs
Climate Superstar
Allergens:
Fish
Egg
Gluten

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

potatoes

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

1

olive oil

1 tsp

white wine vinegar

1 tsp

plain flour

(Contains Gluten;)

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Nutritional Values

Energy (kJ)2208 kJ
Fat29.4 g
of which saturates4.2 g
Carbohydrate32.4 g
of which sugars11.6 g
Dietary Fibre6 g
Protein32.5 g
Sodium562 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Non-Stick 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. • Press barramundi, skin-side up, into the spice mixture to coat.

3
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
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

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

6
6

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

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