Central American Style Crumbed Barramundi
with Paprika Potatoes, Smoky Mayo, Broccoli and Peas
- Wheat
- Cereals containing gluten
- Milk
- Egg
- Fish
- Mustard
Central American style spices, such as ground cumin, paprika, chilli flakes and thyme, bring the heat and flavour to the crumb of this baked barramundi. Also known as Asian sea bass or giant sea perch, barramundi is a white, flaky fish with a mild flavour that makes it a great partner to punchy spices.
Ingredients
450 grams
Potatoes
1 sachet(s)
Smoked Paprika
25 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Central American Style Spice Mix
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2 unit(s)
Salted Barramundi
(Contains: Fish)
48 grams
Mayonnaise
(Contains: Egg, Mustard)
1 unit(s)
Broccoli
120 grams
Peas
Not included in your delivery
¾ tbsp
Olive Oil for the Crumb
1 tbsp
Water for the Mayo
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the smoked paprika. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, in a small bowl, mix together the breadcrumbs, Central American style spice mix (add less if you'd prefer things milder), hard Italian style cheese and olive oil for the crumb (see pantry for amount).
Season with salt and pepper, then set aside.
Lay the barramundi fillets, skin-side down, onto a lined baking tray. Pat dry with kitchen paper. Drizzle with oil and season with salt and pepper.
Divide the crumb mix between your fillets and press down firmly.
Bake on the top shelf of the oven until the crumb is golden and the fish is cooked through, 12-14 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
While everything bakes, in another small bowl, mix together the mayonnaise, remaining smoked paprika and the water for the mayo (see pantry for amount).
Season with salt and pepper, then set your smoky mayo aside.
Bring a large saucepan of water with ½ tsp salt to the boil. Cut the broccoli into florets (like small trees), halving any large ones.
When the water is boiling, add the broccoli and cook until just tender, 3-5 mins.
Add the peas to the broccoli for the last 2-3 mins of cooking time.
Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.
When everything's ready, serve the barramundi with the paprika potatoes, broccoli and peas alongside.
Drizzle over some smoky mayo and serve the rest alongside for dipping.
