Central American Style Crumbed Barramundi
with Paprika Potatoes, Smoky Mayo, Cabbage 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)
150 grams
Shredded Savoy Cabbage
120 grams
Peas
Not included in your delivery
¾ tbsp
Olive Oil for the Crumb
1 tbsp
Water for the Mayo
Nutrition Values
Utensils
Cooking Steps
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.
Heat a drizzle of oil in a frying pan on medium heat.
When hot, add the cabbage and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.
Add the peas to the pan and stir-fry for 2-3 mins.
Once cooked, remove from the heat.
When everything's ready, serve the barramundi with the paprika potatoes, cabbage and peas alongside.
Drizzle over some smoky mayo and serve the rest alongside for dipping.
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The spiced crumb and smoky mayo work well together and were enjoyed by those who like bold seasoning; some found the overall dish a little bland without the full spice mix, so make sure all components are included.
- Ease of prep: Fairly easy to follow, with the oven doing most of the work; one reviewer noted the potatoes may need a little longer than stated to cook through fully.
- Suggestions: If the fish fillets are uneven in thickness, check the thinner end earlier to avoid overcooking; one reviewer found 25 minutes gave better results than the 14 minutes stated. Add garlic or extra seasoning to the cabbage and peas if you'd like more flavour from the vegetables.
- Portions: Vegetable portions are generous — one reviewer noted there was enough for three servings — but the fish fillets were considered small by several, so factor this in when planning.
