Fish
Sweet potato wedges with crispy skinned barramundi and fresh salsa. Served with a spicy jalapeño, kiwi and coriander sauce for dipping.
No Fish option - replacement is chicken breast fillet.
No Fish option - replacement is chicken breast fillet.
1. Set oven to 220ºC. Cut sweet potatoes into large wedges and toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast for 20-25 minutes, or until golden and cooked through.
2. Dice cucumber, capsicum and avocado. Toss together in bowl and set aside.
3. Peel and halve kiwi fruit. Deseed jalapeño. Cook in a dry pan over medium heat for 2 minutes on each side until charred. Remove and blend with chopped coriander using a stick mixer or blender. Season with salt and pepper.
4. Coat barramundi with 2 tsp cajun spice, salt and pepper. Reheat pan over medium-high heat with 1 tbsp oil. Cook skin-side down, for 4 minutes, turn and cook for 3-4 minutes, or until cooked through.
5. Divide sweet potatoes, salsa and barramundi between plates. Serve with kiwi sauce.
Notes:
If you don’t have cajun seasoning you can use a mix of ground cumin, paprika and dried oregano.
No Fish option - replacement is chicken breast fillet .
Cut fillet into tenderloins. Increase cooking time to 10 minutes, or until cooked through.
2. Dice cucumber, capsicum and avocado. Toss together in bowl and set aside.
3. Peel and halve kiwi fruit. Deseed jalapeño. Cook in a dry pan over medium heat for 2 minutes on each side until charred. Remove and blend with chopped coriander using a stick mixer or blender. Season with salt and pepper.
4. Coat barramundi with 2 tsp cajun spice, salt and pepper. Reheat pan over medium-high heat with 1 tbsp oil. Cook skin-side down, for 4 minutes, turn and cook for 3-4 minutes, or until cooked through.
5. Divide sweet potatoes, salsa and barramundi between plates. Serve with kiwi sauce.
Notes:
If you don’t have cajun seasoning you can use a mix of ground cumin, paprika and dried oregano.
No Fish option - replacement is chicken breast fillet .
Cut fillet into tenderloins. Increase cooking time to 10 minutes, or until cooked through.
sweet potatoes 800g
lebanese cucumber 1
red capsicum 1
avocado 1
kiwi fruit 2
jalapeño 1
coriander 1/2 packet
barramundi fillets 2 packets
From your pantry:
oil (for cooking), salt, pepper, cajun spice
lebanese cucumber 1
red capsicum 1
avocado 1
kiwi fruit 2
jalapeño 1
coriander 1/2 packet
barramundi fillets 2 packets
From your pantry:
oil (for cooking), salt, pepper, cajun spice
