Harissa-Honey Barramundi & Smashed Batata-Doce
with Roast Capsicum Salsa & Yoghurt
- Fish
- Milk
- Sesame
- May contain traces of allergens
- Crustaceans
- Molluscs
- Wheat
- Gluten
- Soy
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
Experience the best of the Mediterranean with this vibrant fusion of juicy harissa barramundi and crispy smashed batata-doce (sweet potato). Topped with a zesty roast capsicum salsa and a dollop of cool yoghurt, it’s a texture-packed delight that hits every flavour note.
Ingredients
280 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs.)
1 packet
Sweet Potato Chunks
1
Capsicum
1
Tomato
1
Garlic
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Harissa Paste
(May be present: Soy.)
1 packet
Coriander
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Everything Garnish
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
1 tsp
honey
Utensils
Cooking Steps
- Place sweet potato chunks on a large microwave-safe plate. Cover with a damp paper towel.
- Microwave potato on high, 4 minutes.
- Drain and place sweet potato on one side of a lined oven tray.
- Using the flat base of a bowl, crush sweet potato until about 1cm thick. Drizzle with olive oil and season.
- Cut capsicum into bite-size chunks. Roughly chop tomato.
- Thinly slice garlic.
- Place capscium and garlic on the other side of the tray.
- Drizzle with olive oil, sprinkle with paprika spice blend and a pinch of salt. Toss to combine. Roast until golden, 15-20 minutes.
- When the batata has 5 minutes remaining, remove from oven, sprinkle over dukkah and roast.
TIP: If your oven tray is crowded, divide between two trays.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides.
- When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
- Remove from heat and add harrisa paste, the honey and a splash of water. Gently turning fish to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
- Slice tomato into thin wedges.
- Roughly chop coriander (including stalk!).
- In a large bowl, add the roasted veggies, tomato and coriander. Drizzle with olive oil and vinegar. Toss to combine and season to taste.
- Slice barra if preferred.
- Divide smashed dukkah batata and salsa between plates.
- Top with spiced harrisa barra. Serve with Greek-style yoghurt. Enjoy!
