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Method
Step 1
Combine the marinade and barramundi in a shallow ceramic dish. Turn to coat. Place in the fridge for 10 mins to develop the flavours.
Step 2
Preheat oven to 180°C. Line a large baking tray with baking paper. Place barramundi on the lined tray and bake for 20 mins or until cooked through.
Step 3
Meanwhile, place potatoes in a large saucepan and cover with cold water. Place over high heat and bring to a boil. Cook for 15 mins or until tender. Drain.
Step 4
Place the lemon juice, oil, mustard, dill and capers in a screw-top jar. Shake until well combined. Place potatoes in a large bowl. Drizzle with dressing and toss to combine.
Step 5
Divide the barramundi and potato salad among serving bowls.
Prep time10 mins10 minutes, + 10 mins marinating time
+ 10 mins marinating time
Ingredients
250g pkt Coles Garlic & Herb Marinade
4 Coles Australian Barramundi Portions Skin Off
1kg baby Carisma potatoes, quartered
1/3 cup (80ml) lemon juice
2 tbs extra virgin olive oil
2 tsp Dijon mustard
2 tbs chopped dill
1 tbs drained capers, finely chopped
Description
Get some seafood into your week with this easy fish recipe. Served with a creamy potato salad, it makes for a hearty meal that’s sure to fill you up.
Method
Step 1
Combine the marinade and barramundi in a shallow ceramic dish. Turn to coat. Place in the fridge for 10 mins to develop the flavours.
Step 2
Preheat oven to 180°C. Line a large baking tray with baking paper. Place barramundi on the lined tray and bake for 20 mins or until cooked through.
Step 3
Meanwhile, place potatoes in a large saucepan and cover with cold water. Place over high heat and bring to a boil. Cook for 15 mins or until tender. Drain.
Step 4
Place the lemon juice, oil, mustard, dill and capers in a screw-top jar. Shake until well combined. Place potatoes in a large bowl. Drizzle with dressing and toss to combine.
Step 5
Divide the barramundi and potato salad among serving bowls.
