McGivern family recipes
Baked Barramundi & Rich Tomato Sauce
4 servings
分量30 minutes
調理時間30 minutes
総時間材料
olive oil
4 potatoes
4 fillets barramundi
1 packet tomato sugo
1/4 cup water
1 tsp brown sugar
20 g butter
2 tomato
2 cucumber
1 bag spinach
1 drizzle vinegar (balsamic or white wine)
手順
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, pat barramundi skin dry. • In a baking dish, combine tomato sugo, the water, the brown sugar and the butter. • Add barramundi, skin side up. Drizzle with olive oil and season with salt and pepper. • Bake for 15-18 minutes.
• Meanwhile, cut tomato into thin wedges. • Slice cucumber into half moons. • In a large bowl, combine kale & spinach, tomato, cucumber and a drizzle of vinegar and olive oil. Season to taste.
• Divide baked tomato fish, fries and kale spinach salad between plates. • Spoon sauce over fish to serve. Enjoy!
栄養
サービングサイズ
602
カロリー
-
脂肪総量
11.8 g
飽和脂肪
4.8 g
不飽和脂肪
-
トランス脂肪
-
コレステロール
-
ナトリウム
737 mg
炭水化物総量
38.8 g
食物繊維
-
糖質総量
10.5 g
タンパク質
33.9 g
4 servings
分量30 minutes
調理時間30 minutes
総時間