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Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 4.87 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
Healthier Tartare Sauce
- 1/2 cup Greek-style yoghurt
- 1teaspoons Dijon mustard
- 2tablespoons drained capers, finely chopped
- 1 sprig continental parsley, leaves picked, finely chopped
- 1/2 lemon, zested, juiced
- 400grams sweet potato, peeled into ribbons
- 1tablespoons Woolworths extra virgin olive oil
- 520grams barramundi fillets, skin on
- 60grams baby spinach leaves
- 1/2 small red cabbage, finely shredded
- 1 sprig continental parsley, leaves picked, finely chopped
- 1 lemon, cut into wedges
Description
Try this family-friendly salad recipe of beautiful crispy-skinned barramundi, crunchy cabbage and sweet potato ribbons topped with homemade tartare sauce.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Place sweet potato, in a single layer, on 1 tray. Season with pepper. Bake for 15 minutes or until golden and crisp.
Step 2 of 4
Meanwhile, to make the healthier tartare sauce, combine all the ingredients in a small bowl. Season with pepper.
Step 3 of 4
Heat oil in a large non-stick frying pan over medium heat. Pat fish skin dry with paper towels. Season all over with pepper. Cook fish, skin-side down, for 3 minutes on each side or until skin is golden and crisp, and fish is cooked through.
Step 4 of 4
Arrange spinach, cabbage and sweet potato in a large bowl. Top with fish and dollop with sauce. Scatter over parsley and serve with lemon wedges.
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