Calorie-Conscious Roasted Curried Barramundi

Nutrition per serve

Ingredients

• 1pcs zucchini
• 1pcs small sweet potato
• 380g chickpeas
• 10g vadouvan curry powder
• 2pcs barramundi fillets
• 5g toasted sesame seeds
• 15ml olive oil
• 15ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line a large oven tray with baking paper. Cut the zucchini and unpeeled sweet potato into 3cm chunks. Drain and rinse the chickpeas.
2. Step 2 — Roast veggies
   Combine half the curry powder and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the zucchini, sweet potato and chickpeas and toss to coat. Put on the lined tray and roast for 18 mins. Reserve the bowl.
3. Step 3 — Marinate fish
   Meanwhile, combine the remaining curry powder and 2 tsp olive oil in the reserved bowl and season with salt and pepper. Add the fish and turn to coat.
4. Step 4 — Roast fish
   Add the fish to the veggie mixture and roast for a further 6-7 mins until the fish is cooked through (see Kitchen 101) and the veggies are tender.
5. Step 5 — Serve up
   Combine 1 tbs mayonnaise and 2 tsp water in a bowl. Divide the fish, veggies and chickpeas among plates. Drizzle with the mayo, scatter over the sesame seeds and enjoy!
6. Step 6 — Kitchen 101
   Not sure if your fish is cooked through? Simply use a fork or the tip of a knife to take a peek inside the thickest part of the flesh; if it comes apart easily, the fish is cooked.

Allergens

Eier, Sulfit, Fisch, Sesamsamen