Chermoula Barramundi and Chunky Fries

Nutrition per serve

Ingredients

• 2pcs potato
• 5g toasted sesame seeds
• 1pcs tomato
• 2clov garlic
• 1pcs lemon
• 2pcs barramundi fillets
• 5g chermoula seasoning
• 50g baby spinach leaves
• 23ml olive oil
• 30ml mayonnaise

Method

1. Step 1 — Roast potato
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 1.5cm-thick fries and put on the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 20 mins. Scatter the sesame seeds over the fries and roast for a further 5 mins or until the fries are golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the tomato. Crush or finely chop 2 garlic cloves. Juice one-quarter of the lemon. Cut the remaining lemon into wedges. Pat the fish dry with paper towel, rub with 2 tsp olive oil and season with salt and pepper.
3. Step 3 — Cook fish
   Heat a small frypan over medium-high heat until hot. Cook the fish, skin-side down, covered, for 3 mins. Turn and cook, uncovered, for 4 mins or until cooked through (see Kitchen 101). Remove from the pan. Reduce the heat to medium and add the garlic, chermoula seasoning and 2 tbs water to the pan. Cook, stirring, for 1 min or until slightly reduced.
4. Step 4 — Coat fish
   Add 1 tsp lemon juice to the chermoula mixture and stir to combine. Remove the pan from the heat. Taste, then season with salt and pepper. Put 2 tsp chermoula mixture in a bowl, add 2 tbs mayonnaise and stir to combine. Return the fish to the pan and turn to coat.
5. Step 5 — Serve up
   Combine 2 tsp olive oil and 1 tsp lemon juice in a large bowl and season with salt and pepper. Add the tomato and spinach and toss to coat. Divide the fish, fries and salad among plates and serve with the chermoula mayo and lemon wedges. Enjoy!
6. Step 6 — Kitchen 101
   Cooking times may vary depending on thickness of fillets. To check 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 fish; if it comes apart easily, the fish is cooked.

Allergens

Eier, Sesamsamen, Fisch, Sulfit