Pistachio-crusted barramundi with roast tomatoes and broccoli

Pistachio-crusted barramundi with roast tomatoes and broccoli

Pistachio-crusted barramundi with roast tomatoes and broccoli

Sweet, white fillets of prime Humpty Doo barra, coated in a vibrant pistachio, preserved lemon and caper crust, with roast baby tomatoes and broccoli dressed in a lemony vinaigrette. The crust protects the delicate fish as it cooks and elevates this simple one-tray wonder into something that punches well above its weight. A potato gratin or mash on the side would do nicely, thanks. 

To Serve

Fish loves potatoes – and, by happy chance, so do we. All that’s needed to complete this dinner is your spud of choice: wedges, gratin or buttered mash. Too easy. 

Ingredients

Barramundi (fish) (45%), broccoli (21%), grape tomato (15%), pistachios (10%), fresh coriander, lemon juice, olive oil, capers (capers, salt), preserved lemons (lemon whole, lemon juice, spices), white pepper, chilli flakes, black pepper, salt. Vinaigrette (olive oil, lemon juice, sea salt, Dijon mustard (sulphites), white pepper)

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 320g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2078 kJ 649 kJ
PROTEIN 34.5 g 10.8 g
FAT (TOTAL) 35.8 g 11.2 g
-SATURATED 5.3 g 1.7 g
CARBOHYDRATE 6.7 g 2.1 g
-SUGARS 3.8 g 1.2 g
SODIUM 621 mg 194 mg

Allergens

Does contain: fish, pistachio, sulphites

May contain: crustaceans, eggs, gluten, lupin, milk, molluscs, peanuts, sesame, soy, tree nuts, wheat
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SIZE GUIDE

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Serves 2

SERVES 2

640g- serves 2

To Cook

prep level
Some Prep

Preheat oven (FF) to 200C. Remove the plastic film and sauce. DEFROSTED: Pour the vinaigrette over the broccoli and tomatoes and cook for 15-20 minutes or until cook through and piping hot. FROZEN: Place the sachet of dressing in a bowl of warm water to defrost. Place the tray in the oven for 10 minutes, pour the vinaigrette over the broccoli and tomatoes and cook for a further 15-20 minutes or until cooked through and piping hot.