Looking for a new way to enjoy fish? Try this Pan-fried barramundi with pumpkin salsa. It's an easy and flavour-packed dinner option you'll make over and over again.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
500g pkt Coles Australian Diced Butternut Pumpkin
2 tsp smoked paprika
⅓ cup (80ml) extra virgin olive oil
120g pkt Coles Australian Baby Spinach
1 garlic clove, crushed
1 tbs chopped flat-leaf parsley
4 Coles Australian Barramundi Portions Skin On
1 lime, juiced
1 small red onion, thinly sliced
Flat-leaf parsley sprigs, to serve
Lime wedges, to serve
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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 220C. Line a baking tray with baking paper. Combine the pumpkin, paprika and 1 tbs oil in a medium bowl. Arrange on the lined tray. Bake for 20 mins or until pumpkin is golden and tender. Add the spinach and toss to combine.
Step 2
Meanwhile, combine the garlic, chopped parsley and 1 tbs of oil in a large bowl. Add the barramundi and turn to coat.
Step 3
Heat a large non-stick frying pan over medium heat. Cook barramundi for 3-4 mins each side or until cooked through. Transfer to a plate and cover to keep warm.
Step 4
Combine the lime juice and remaining oil in a small bowl. Divide pumpkin mixture among serving plates with the onion. Top with barramundi. Season. Sprinkle with parsley sprigs. Drizzle with the lime juice mixture and serve with lime wedges
Pan-fried barramundi with pumpkin salsa
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
500g pkt Coles Australian Diced Butternut Pumpkin
2 tsp smoked paprika
⅓ cup (80ml) extra virgin olive oil
120g pkt Coles Australian Baby Spinach
1 garlic clove, crushed
1 tbs chopped flat-leaf parsley
4 Coles Australian Barramundi Portions Skin On
1 lime, juiced
1 small red onion, thinly sliced
Flat-leaf parsley sprigs, to serve
Lime wedges, to serve
Description
Looking for a new way to enjoy fish? Try this Pan-fried barramundi with pumpkin salsa. It's an easy and flavour-packed dinner option you'll make over and over again.
Method
Step 1
Preheat oven to 220C. Line a baking tray with baking paper. Combine the pumpkin, paprika and 1 tbs oil in a medium bowl. Arrange on the lined tray. Bake for 20 mins or until pumpkin is golden and tender. Add the spinach and toss to combine.
Step 2
Meanwhile, combine the garlic, chopped parsley and 1 tbs of oil in a large bowl. Add the barramundi and turn to coat.
Step 3
Heat a large non-stick frying pan over medium heat. Cook barramundi for 3-4 mins each side or until cooked through. Transfer to a plate and cover to keep warm.
Step 4
Combine the lime juice and remaining oil in a small bowl. Divide pumpkin mixture among serving plates with the onion. Top with barramundi. Season. Sprinkle with parsley sprigs. Drizzle with the lime juice mixture and serve with lime wedges
