Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 4 barramundi fillets
- 2tablespoons coriander sprigs, to garnish (to garnish)
- 1 red onion, thinly sliced
- 2 sweet potatoes, scrubbed, cut into 1cm-thick slices
- 5milliliter virgin olive oil spray
- 1 lime, wedges (to serve)
- 3teaspoons Cajun seasoning
- 2 sweet corn cobs, husks removed
- 160grams rocket salad mix
- 1 gem lettuce, leaves separated
Nutrition per serving
1310kJ / 312Cal
1310 Kilojoules or 312 Calories
15% of daily energy intake*
Protein
5.3grams
Fat
2.4grams
Carbs
27.8grams
Sugars
9.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat barbecue grill and flat plate on medium heat. Cook corn on grill, turning, for 15-20 minutes or until lightly charred and tender. Cool, then slice off kernels.
Step 2 of 4
Meanwhile, spray sweet potato with oil. Cook on grill, turning, for 6-8 minutes or until tender. Transfer to a plate and cool.
Step 3 of 4
Lightly coat both sides of fish fillets with seasoning. Spray with oil and cook on flat plate for 3 minutes on each side or until cooked through.
Step 4 of 4
Divide salad mix, lettuce, kernels, sweet potato, onion and fish among serving bowls. Garnish with coriander, and serve with lime wedges.
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