Pub Classic Crispy Australian Barramundi

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs carrot
• 10g pepper and garlic seasoning
• 1bunch dill
• 10g capers
• 50g aioli mayonnaise
• 300g Australian barramundi fillets
• 1pcs Lebanese cucumber
• 1pcs avocado
• 50g mixed salad leaves
• 15ml olive oil
• 15ml extra virgin olive oil
• 8ml red or white wine vinegar

Method

1. Step 1 — Roast wedges
   (See cooking tip.) Preheat oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes and carrot into 2cm-thick wedges and put on the lined tray. Drizzle with 2 tsp olive oil, scatter with 1 tsp pepper and garlic seasoning (reduce for a milder pepper kick), season with salt and toss to coat. Roast for 20-22 mins until golden and tender.
2. Step 2 — Prep dill aioli
   While the wedges are roasting, finely chop the dill, discarding the stems. Coarsely chop the capers. Combine the dill, capers and aioli in a bowl. Refrigerate until needed.
3. Step 3 — Make vinaigrette
   Combine 3 tsp extra virgin olive oil and 1½ tsp red wine vinegar in a large bowl. Season with salt and pepper.
4. Step 4 — Season fish
   Combine 2 tsp pepper and garlic seasoning and 2 tsp olive oil in a shallow dish and season with salt. Pat the fish dry with paper towel and rub with the seasoned oil.
5. Step 5 — 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 the thickness of the fillets).
6. Step 6 — Make salad and serve
   Meanwhile, halve the cucumber lengthwise and thinly slice. Thinly slice the avocado. Add the cucumber, avocado and salad leaves to the vinaigrette and gently toss to combine. Divide the salad, wedges and fish among plates. Serve with the dill aioli.

Allergens

Sulphites, Gluten, Sesame, Soy, Wheat, Egg, Fish