Spiced Double Barramundi and Parsley Gremolata
with Herby Mash, Garlicky Green Beans and Asparagus
- Fish
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- May contain traces of allergens
Topped with an easy homemade gremolata, an Italian condiment made of parsley, lemon zest and garlic, this Cajun spiced barramundi is designed by our chefs for a balanced lifestyle. 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 sauces like this gremolata.
Ingredients
450 grams
Potatoes
1 bunch(es)
Flat Leaf Parsley
80 grams
Green Beans
100 grams
Asparagus
1 unit(s)
Garlic Clove
½ unit(s)
Lemon
1 sachet(s)
Brazilian Style Spice Mix
(May contain traces of: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)
4 unit(s)
Salted Barramundi
(Contains: Fish)
Not included in your delivery
1.5 tbsp
Olive Oil for the Dressing
Nutritional information
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes.
b) Chop the potatoes into 2cm chunks (peel first if you prefer).
c) When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
a) Meanwhile, roughly chop the parsley (stalks and all).
b) Trim the green beans. Trim the bottom 2cm from the asparagus and discard. Halve the asparagus.
c) Peel and grate the garlic (or use a garlic press).
d) Zest and halve the lemon (see ingredients for amount).
a) Sprinkle half the Brazilian style spice mix onto the barramundi (add less if you'd prefer things milder).
b) Season with salt and pepper and drizzle with oil. Rub the flavourings into the fish. IMPORTANT: Wash your hands and equipment after handling raw fish.
c) Lay the barramundi fillets, skin-side down, onto a lined baking tray.
a) Bake the fish on the middle shelf of your oven until cooked through, 12-14 mins. IMPORTANT: The fish is cooked when opaque in the middle.
b) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the green beans and asparagus. Stir-fry, 2-3 mins, then add the garlic and cook for 1 min more.
d) Add a splash of water, then cover with a lid and allow to cook until the veg is tender, 2-3 mins.
a) Meanwhile, put the remaining Brazilian style spice mix into a small bowl.
b) Add the lemon zest, then squeeze in some lemon juice.
c) Season with salt, then mix in the parsley and the olive oil for the dressing (see pantry for amount).
a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
b) Add a splash of milk and a knob of butter (if you have any) and mash until smooth. Season to taste with salt and pepper.
a) Share the mash between your bowls.
b) Top with the beans, asparagus and barramundi.
c) Spoon over the gremolata to finish.
Enjoy!
