Baked Barramundi & Rich Tomato Sauce

• porcje: 4 servings
• czas aktywny: 30 minutes
• całkowity czas: 30 minutes

Składniki

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)

Wskazówki

• 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!

Wartości Odżywcze

• Wielkość Porcji: 602
• Tłuszcz Całkowity: 11.8 g
• Tłuszcz Nasycony: 4.8 g
• Sód: 737 mg
• Węglowodany Całkowite: 38.8 g
• Cukry Całkowite: 10.5 g
• Białko: 33.9 g