Speedy Dukkah Barramundi

Nutrition per serve

Ingredients

• 300g chat potatoes
• 2pcs barramundi fillets
• 10g dukkah
• 50g yoghurt ranch dressing
• 20g sunflower seeds
• 50g mixed salad leaves
• 23ml olive oil
• 10ml white wine vinegar

Method

1. Step 1 — Cook potatoes
   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.
2. Step 2 — Cook fish
   Meanwhile, pat the fish dry with paper towel, rub with 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). Scatter over 2 tsp dukkah and turn to coat. Remove from the pan.
3. Step 3 — Make potato salad
   Combine the ranch dressing, 1 tsp white wine vinegar and 1 tsp water in a large bowl and season with salt and pepper. Add the potato and half the sunflower seeds and toss to coat.
4. Step 4 — Dress salad leaves
   Combine 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.
5. Step 5 — Serve up
   Divide the fish, potato salad and salad leaves among plates. Scatter with the remaining dukkah and remaining sunflower seeds. 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, Almond, Sesamsamen, Milch