Barramundi with Pineapple Salsa Verde and Sweet Potato Mash
This dish is so very healthy yet full of vibrant flavours and contrasts. Fish is high in lean protein, and omega fatty acids.
Kcalories per serve 228 / Protein 25.1g
Time: 1 Hour / Serves: 2
ingredients
2 Fillets Barramundi
1 Extra Large Sweet Potato
Juice from ½ Lime
2 Tbsp Coriander, Chopped
1 Scallion, Chopped
Salt and Pepper
1 tsp Extra Virgin Olive Oil
For the Pineapple Salsa Verde:
½ Cup Fresh or Canned Pineapple
¼ Red Onion
¼ bunch Coriander
1 tsp Capers
Juice from ½ Lime
1 Jalapeño
Salt and Pepper
INSTRUCTIONs
Bake the sweet potato whole for 1 hour at 180C.
2. To make the Salsa Verde, chop all ingredients finely. Mix together and set aside.
3. Take the skin off of the potato and mix together in a bowl with salt, pepper and lime juice, chopped coriander and scallion.
4. Brush a little olive oil over the fish, then season with salt and pepper. Add extra season on the skin.
5. Heat a non-stick frying pan to hot, then place the fish skin side down. Do not turn. Cook until the flesh is opaque 1/3 of the way up the side. Then carefully lift and flip over. Cook for 1-2 minutes more on the flesh side, then take the pan off the heat and let the fish continue to cook with the residual heat for 2 more minutes.
6. Serve with a ½ cup serving of sweet potato mash, and a spoonful of Pineapple Salsa Verde on Top.
Notes: great with simple greens, like broccoli or bok choy.
