Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
4
- 4 barramundi fillets
- 1/3 cup milk
- 50grams unsalted butter
- 400grams beanettes (trimmed)
- 1kilograms sweet potato (roughly chopped into chunks)
Nutrition per serving
2270kJ / 542Cal
2270 Kilojoules or 542 Calories
26% of daily energy intake*
Protein
7.8grams
Fat
11.6grams
Carbs
38.8grams
Sugars
16.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Bring a large pot of water with 1 tsp salt to the boil. Add sweet potato and boil for 20 minutes or until tender. Drain well.
Step 2 of 5
While potato is still hot, mash with a potato ricer, masher or even a large fork. Mash until smooth. Return potato mash to hot, empty pan. Add butter and milk and stir to combine. Season to taste. Keep warm until ready to serve.
Step 3 of 5
Place Bag & Bake fish on a tray in the oven and bake for 10-12 minutes.
Step 4 of 5
Meanwhile, place beanettes in a microwave-proof bowl, add 1 tsp water and cover with plastic wrap. Microwave on high for 2 minutes or until beans are bright green.
Step 5 of 5
Divide potato mash between plates, add beanettes and place fish on top of mash. Drizzle over any extra sauce from bag and serve.
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