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Spanish-style Barramundi with Patatas Bravas & Rocket Salad
We are obsessed with patatas bravas, a Spanish classic, made with golden potatoes and a warm tomato sauce. Our twist start responsibly-sourced barramundi, roasted to perfection. Pair with a refreshing salad, starring peppery rocket, juicy olives and creamy avocado.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 20g rocket
- 1 avocado (use half)
- 1 handful of fresh flat-leaf parsley
- 80g greek style yoghurt (Milk)
- 200g passata (tomatoes, salt, citric acid)
- ½ tsp chilli flakes
- 1 tsp smoked paprika
- 110g baby tomatoes
- 2 barramundi fillets (Fish)
- 2 garlic clove
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 onion
- 6 baby potatoes
Nutritional Information
Calories: 640
Protein: 38g
Carbs: 43g
Fat: 35g
Ingredients
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 avocado (use a quarter)
- 1 onion (use half)
- 2 garlic clove
- 110g baby tomatoes (use half)
- 1 tsp smoked paprika (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 2 barramundi fillets (use half) (Fish)
- 80g greek style yoghurt (use half) (Milk)
- 20g rocket (use half)
- 0.5 tsp chilli flakes (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 6 baby potatoes
Nutritional Information
Calories: 750
Protein: 41g
Carbs: 68g
Fat: 35g
Spanish-style Barramundi with Patatas Bravas & Rocket Salad
We are obsessed with patatas bravas, a Spanish classic, made with golden potatoes and a warm tomato sauce. Our twist start responsibly-sourced barramundi, roasted to perfection. Pair with a refreshing salad, starring peppery rocket, juicy olives and creamy avocado.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl & a small bowl
Oven time
- Halve the potatoes (quarter any large ones). Cut the onion into 8 wedges
- Add both to the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper
- Roast for 10 mins
Roast the barramundi
- Meanwhile, finely chop or crush the garlic
- After 10 mins, lay the barramundi fillets evenly, skin-side up, onto the lined baking tray, alongside the potatoes
- Drizzle with 1 tsp oil, season with salt and pepper, then return to the oven and roast for 19 mins, until the veg is soft and golden and the fish is cooked through
Make the bravas sauce & garlic dressing
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the tomatoes and half the garlic and cook for 1-2 mins
- Add the paprika and chilli flakes (add less for less heat) and cook for 1 min. Stir in the passata and simmer for 4 mins, until thickened. Season with salt and pepper. Add a splash of water if it's a little dry
- Meanwhile, in the small bowl, combine the remaining garlic with the yoghurt and 1 tbsp water (1/2 tbsp for 1 person). Season with salt to taste
Build the salad
- Finely chop the parsley. Thinly slice the olives. Dice half the avocado into 2cm chunks
- In the medium bowl, combine the rocket, avocado, olives and 1 tsp olive oil. Season with a pinch of salt
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Spoon the bravas sauce between plates and top with the barramundi. Serve the roasted veg and salad alongside. Garnish with the parsley. Drizzle over the garlic yoghurt to finish
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