Fancy having some friends over for the weekend and trying to decide on a light lunch dish? Go for Baked Barramundi with Lemon Caper Mayonnaise. It's a winner!
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
4 x 150g Coles Australian Barramundi Portions Skin Off
4 Coles Australian Red Royale Potatoes, coarsely chopped
½ cup (60g) frozen peas
1 cup (300g) whole-egg mayonnaise
1 lemon, rind finely grated, juiced
4 cornichons, finely chopped
1 tbs drained capers, coarsely chopped
1 tbs finely chopped tarragon
1 tbs finely chopped mint
2 celery sticks, thinly sliced diagonally
60g pkt Coles Australian Baby Rocket
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place the fish, skin-side down, on the lined tray. Lightly spray with olive oil spray. Season. Bake for 15 mins or until just cooked through.
Step 2
Meanwhile, cook the potato in a large saucepan of boiling water for 10 mins or until tender. Add the peas and cook for a further 1 min or until cooked through. Drain well and transfer to a large bowl.
Step 3
Combine the mayonnaise, lemon rind, lemon juice, cornichon, caper, tarragon and mint in a medium bowl. Add half the mayonnaise mixture to the potato mixture and toss to combine. Add the celery and rocket and toss to combine.
Step 4
Divide the potato mixture and barramundi among serving plates. Serve with remaining mayonnaise mixture.
