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Golden Breaded Barramundi
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Golden Breaded Barramundi

Golden Breaded Barramundi

with DIY Tartar Sauce and Potato Coins

Pub-grub and kid-friendly combine in our golden breaded barramundi! Everyone will love the zesty DIY tartar sauce paired with roasted potato coins for dunking!

Tags:
Family Friendly
Allergens:
Barramundi
Egg
Mustard
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

282 g

Barramundi

(Contains Barramundi)

½ cup

Mayonnaise

(Contains Egg, Mustard)

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

½ tbsp

Seasoned Salt

350 g

Yellow Potato

90 mL

Dill Pickle, sliced

200 g

Zucchini

1 unit

Lemon

Not included in your delivery

5 tsp

Oil*

0.06 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories840 kcal
Fat58 g
Saturated Fat8 g
Carbohydrate47 g
Sugar6 g
Dietary Fiber6 g
Protein35 g
Cholesterol115 mg
Sodium2140 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Paper Towel
Parchment Paper
Small Bowl
Zester
Medium Bowl
Large Non-Stick Pan

Instructions

Prep and roast potato coins
1

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. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the seasoned salt and pepper, then toss to coat. 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.)

Coat and roast barramundi
2

Meanwhile, measure out 2 tbsp (4 tbsp) mayo to coat barramundi. (NOTE: Reserve remaining mayo for DIY tartar sauce in step 4.)Combine breadcrumbs and 1 tsp (2 tsp) oil in a small bowl.Pat barramundi dry with paper towels, then place on another parchment-lined baking sheet, skin-side down.Season top of barramundi with remaining seasoned salt and pepper. Spread measured 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, 14-17 min.**

Prep
3

Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Zest, then juice half the lemon. Cut remaining lemon into wedges.Drain pickles. Very finely chop 2 tbsp (4 tbsp) pickles.

Make DIY tartar sauce
4

Add reserved mayo, chopped pickles, 1 tsp (2 tsp) lemon juice and 1/4 tsp lemon zest to a medium bowl. (NOTE: Reference zest guide.) Season with pepper, then stir to combine.

Cook zucchini
5

Heat a large non-stick pan over medium-high heat.When hot, add 1 tsp (2 tsp) oil, then zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min.

Finish and serve
6

Divide barramundi, potato coins, zucchini and remaining pickles between plates. Serve DIY tartar sauce alongside for dipping. Squeeze a lemon wedge over top, if desired.