Dine-In Crispy Australian Barramundi

Nutrition per serve

Ingredients

• 400g chat potatoes
• 1pcs baby broccoli
• 150g green beans
• 1clove garlic
• 10g capers
• 1bunch mint
• 1pcs lemon
• 300g Australian barramundi fillets
• 5g mint and garlic seasoning
• 150g peas
• 10ml olive oil
• 30g butter

Method

1. Step 1 — Cook potato
   Halve the unpeeled potatoes, quartering any large ones. Put the potato 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. Reserve the pan.
2. Step 2 — Prep ingredients
   Meanwhile, trim the baby broccoli and beans. Crush the garlic. Coarsely chop the capers. Coarsely chop the mint, discarding the stems. Finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges.
3. Step 3 — Prep fish
   Bring a separate medium saucepan of water to the boil for the vegetables. Pat the fish dry with paper towel, rub with 2 tsp olive oil and scatter over the mint and garlic seasoning, turning to coat both sides.
4. Step 4 — 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 (cooking times may vary depending on thickness of fillets).
5. Step 5 — Cook vegetables
   While the fish is cooking, add the baby broccoli to the pan of boiling water and cook for 1 min. Add the beans and cook for a further 1 min. Add the peas, return to the boil and cook for a further 1 min or until the vegetables are tender. Drain.
6. Step 6 — Get ready to serve
   Heat 30g butter in the reserved pan over low heat until melted. Add the garlic, capers, mint, lemon zest and 2 tsp lemon juice and cook, stirring, for 1 min or until fragrant. Add the potato, gently stir to coat, then remove from the heat. Season with salt and pepper. Divide the fish, potato and vegetables among plates. Serve with the lemon wedges.

Allergens

Milk, Fish, Soy, Sulphites