Pan-Fried Barramundi and Lemon Potatoes

Nutrition per serve

Ingredients

• 1pcs potato
• 2clov garlic
• 1pcs lemon
• 1pcs tomato
• 1pcs Lebanese cucumber
• 2pcs barramundi fillets
• 50g feta
• 30ml olive oil
• 10ml red wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potato into 1cm-thick wedges. Crush or finely chop 2 garlic cloves. Finely grate the lemon zest, then cut into wedges. Combine 1 tbs olive oil and 2 tsp red wine vinegar in a large bowl and season with salt and pepper.
2. Step 2 — Roast potato
   Put the potato and half the lemon wedges on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 20-22 mins until golden and tender.
3. Step 3 — Marinate fish
   Meanwhile, cut the tomato into 2cm chunks. Halve the cucumber lengthwise and cut into 1cm chunks. Put the fish, garlic, lemon zest and 2 tsp olive oil in a bowl, season with salt and pepper and turn to coat.
4. Step 4 — Pan-fry 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).
5. Step 5 — Serve up
   Add the tomato and cucumber to the dressing and toss to combine. Crumble over the feta. Squeeze the roasted lemon wedges over the potato. Divide the fish, potato and salad among plates. Serve with the remaining lemon wedges to squeeze over. 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, Fisch, Milch