Crispy-Skin Barramundi and Peri Peri Potatoes

Nutrition per serve

Ingredients

• 300g chat potatoes
• 1pcs tomato
• 125g corn kernels
• 2pcs barramundi fillets
• 40ml peri peri sauce
• 50g mixed salad leaves
• 15ml white wine vinegar
• 3ml sugar
• 15ml olive oil
• 15g butter
• 5ml honey

Method

1. Step 1 — Cook potato
   Halve the unpeeled potatoes, quartering any large ones. Put in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain the potato, reserving the pan.
2. Step 2 — Make salsa
   Meanwhile, finely chop the tomato. Drain and rinse the corn. Combine 1 tsp white wine vinegar and ½ tsp sugar in a bowl and season with salt and pepper. Add the tomato and corn and toss to combine. Set aside to develop the flavour.
3. Step 3 — Pan-fry fish
   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 (see Kitchen 101). Remove from the pan.
4. Step 4 — Make peri peri potatoes
   Melt 15g butter in the reserved saucepan over low heat. Add the peri peri sauce and 1 tsp honey and cook, stirring, for 1 min to develop the flavour. Add the potato, season with salt and gently stir to combine. Remove the pan from the heat.
5. Step 5 — Serve up
   Combine 2 tsp olive oil and 2 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat. Divide the fish, peri peri potatoes, corn salsa and dressed leaves among plates. Drizzle with any peri peri butter remaining in the pan and 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

Sulfit, Milch, Fisch