Cal Smart Barramundi Bistro Salad
with Buttered Garlic Potatoes
Our take on a classic bistro salad proves you can have all the flavours of French dining in the comfort of your own home! Flaky, pan-fried barramundi is an elegant topper for a crisp spinach salad, complete with marinated shallots, a mustard vinaigrette and buttery parsley potatoes.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
60 g
Mixed Olives
(Contains Sulphites)
160 g
Tomato
360 g
Baby Potatoes
7 g
Parsley
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
56 g
Baby Spinach
1 unit
Garlic, cloves
50 g
Shallot
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Quarter potatoes. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 12-14 min. Drain and return potatoes to the same pot, off heat.
Meanwhile, cut tomatoes into 1/2-inch pieces. Roughly chop parsley. Peel, then thinly slice shallot into 1/8-inch slices. Peel, then mince or grate garlic. Drain, then tear olives in half.
Add vinegar, mustard, and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add shallots. Toss to coat. Set aside.
Add potatoes, 1 tbsp butter, 1/4 tsp garlic (dbl both for 4 ppl) and half the parsley to a medium bowl. Season with salt and pepper, then gently toss to coat.
Pat barramundi dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.** (TIP: Try not to move the barramundi, this will ensure it stays in one piece and doesn't stick to the pan.)
Add spinach, tomatoes and olives to the bowl with dressing and shallots. Toss to combine. Divide salad, potatoes and barramundi between plates. Sprinkle remaining parsley over top.
