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    Crisp-Skinned Barramundi With Apple Slaw

    Fresh Ideas ImageFresh Ideas
    Crisp-Skinned Barramundi With Apple Slaw
    Preparation time is 15minutes
    Cook time is 40minutes
    Total time is 55minutes
    Serve is for 4 people
    Estimated cost per serve is 10.1 dollar
    Difficulty level: 2 out of 4

    7 Ingredients

    Number of servings
    4
    • 800grams sweet potato, unpeeled, scrubbed, cut into 1cm-thick chips
    • 1/3 cup extra virgin olive oil
    • 720grams barramundi fillets, skin on
    • 2 lemons
    • 400grams Woolworths four seasons coleslaw
    • 1/4 bunch continental parsley, leaves picked
    • 1 Granny Smith apple, cored, cut into thin wedges

    Nutrition per serving

    3400 Kilojoules or 810 Calories
    39% of daily energy intake*
    Protein
    40.5grams
    Fat
    44.8grams
    Carbs
    60.8grams
    Sugars
    28.2grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    Crispy skinned salmon pairs perfectly with refreshing apple salad in this recipe. Plus, learn how to make sweet potato chips from scratch. Dinner's sorted.

    Method

    Step 1 of 3

    Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place sweet potato on tray, drizzle with 1 tbs oil and toss to coat. Bake for 40 minutes or until golden and tender.

    Step 2 of 3

    Meanwhile, heat 1 tbs of the remaining oil in a large frying pan over medium-high heat. Cook fish, skin-side down, for 6 minutes or until skin is golden and crisp. Turn fish and cook for a further 2 minutes or until just cooked through.

    Step 3 of 3

    Meanwhile, juice half of 1 lemon. Place coleslaw, parsley, apple, lemon juice and remaining oil in a large bowl and toss to combine. Season. Cut remaining lemon into wedges. Serve fish with slaw, sweet potato fries and lemon wedges.

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