Crispy Australian Barramundi and Vegetables

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs zucchini
• 5g country seasoning
• 300g Australian barramundi fillets
• 150g green beans
• 1clove garlic
• 50g aioli mayonnaise
• 30ml olive oil
• 20g butter

Method

1. Step 1 — Prep vegetables
   Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled potatoes into 2cm chunks. Halve the zucchini lengthwise and cut into 2cm chunks.
2. Step 2 — Roast vegetables
   Put the potato and zucchini separately on the lined trays. Drizzle with 1 tbs olive oil, scatter with the country seasoning and toss to coat. Roast the potato for 10 mins. Add the zucchini to the oven on a separate shelf and roast with the potato for a further 15 mins or until golden and tender.
3. Step 3 — Cook barramundi
   Meanwhile, pat the fish dry with paper towel, rub with 2 tsp olive oil and season with salt and pepper. 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 (cooking times may vary depending on thickness of fillets).
4. Step 4 — Prep beans and garlic
   While the fish is cooking, trim the beans and halve on an angle. Crush or finely chop the garlic.
5. Step 5 — Cook beans
   Heat 2 tsp olive oil and 20g butter in a medium frypan over medium heat until the butter begins to foam. Cook the beans, tossing regularly, for 4 mins or until just tender.
6. Step 6 — Get ready to serve
   Add the garlic to the beans and cook, stirring, for 1 min or until fragrant. Season with salt and pepper. Divide the fish, roast vegetables and beans among plates and drizzle with the remaining garlic butter from the pan. Serve with the aioli.

Allergens

Milk, Sulphites, Fish, Egg