Golden Breaded Barramundi
with DIY Tartar Sauce and Potato Coins- Fish
- Seafood/Fruit de Mer
- Egg
- Mustard
- Milk
- Sesame
- Soy
- Gluten
Classic pub-grub and a kid-friendly go-to combine in our golden breaded barramundi! Everyone will love the zesty DIY tartar sauce, with sweet snap peas and roasted potato coins for dunking!
Ingredients
282 g
Barramundi
(Contains: Fish, Seafood/Fruit de Mer)
½ cup
Mayonnaise
(Contains: Egg, Mustard)
¼ cup
Italian Breadcrumbs
(Contains: Milk, Sesame, Soy, Gluten)
½ tbsp
Seasoned Salt
360 g
Yellow Potato
90 mL
Dill Pickle, sliced
113 g
Sugar Snap Peas
1 unit
Lemon
Not included in your delivery
5 tsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Zest Guide for Step 4: 1/4 tsp mild, 1/2 tsp medium and 1 tsp zesty! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with half the seasoned salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
While potato coins roast, add 6 tbsp mayo (dbl for 4 ppl) to a medium bowl. Set aside for step 4. Combine breadcrumbs and 1 tsp oil (dbl for 4 ppl) in a small bowl. Pat barramundi dry with paper towels, then place on another parchment-lined baking sheet, skin-side down. Season tops of barramundi with remaining seasoned salt and pepper, then spread remaining mayo over top. Top with breadcrumb mixture, pressing down gently to adhere. Roast in the top of the oven until breadcrumbs are golden and barramundi is cooked through, 17-19 min.**
While barramundi roasts, trim snap peas. Zest, then juice half the lemon. Cut remaining lemon into wedges. Drain pickles. Very finely chop 2 tbsp pickles (dbl for 4 ppl).
Add chopped pickles, 1 tsp lemon juice (dbl for 4 ppl) and 1/4 tsp lemon zest to the bowl with mayo. (NOTE: Reference zest guide.) Stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min. (TIP: You can skip this step if you prefer snap peas cold and crunchy for dipping!)
Divide barramundi, potato coins, snap peas and remaining pickles between plates. Serve DIY tartar sauce alongside for dipping. Squeeze over a lemon wedge, if desired.
