Pan-Fried Aussie Barramundi, Chips and Aioli

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs Lebanese cucumber
• 1pcs tomato
• 1pcs lemon
• 5g country seasoning
• 300g Australian barramundi fillets
• 50g baby spinach leaves
• 50g aioli mayonnaise
• 15ml plain flour
• 23ml olive oil
• 10ml extra virgin olive oil
• 5ml red or white wine vinegar

Method

1. Step 1 — Microwave chips
   Cut the unpeeled potatoes into 2cm-thick chips. Put in a microwave-safe dish and season with salt and pepper. Microwave, covered, stirring halfway, for 6-7 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, coarsely chop the cucumber and tomato. Cut the lemon into wedges.
3. Step 3 — Season barramundi
   AUSSIE BARRAMUNDI OPTION Combine the country seasoning and 1 tbs flour on a plate and lightly season with salt and pepper. Pat the barramundi dry with paper towel. Lightly coat both sides of the barramundi with the seasoned flour, brushing off any excess.
4. Step 4 — Cook barramundi
   Heat 1 tbs olive oil in a small frypan over medium-high heat until hot. Cook the barramundi, 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). Remove from the pan.
5. Step 5 — Pan-fry chips
   While the barramundi is cooking, heat 2 tsp olive oil in a large frypan over medium-high heat. Cook the potato chips, turning regularly, for 4 mins or until golden.
6. Step 6 — Toss salad and serve
   Whisk 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the cucumber, tomato and spinach to the dressing and toss to combine. Divide the barramundi, chips and salad among plates. Serve with the aioli and lemon wedges.

Allergens

Gluten, Wheat, Sulphites, Fish, Egg