Barramundi with Roasted Sweet Potato Puree
Barramundi with Roasted Sweet Potato Puree
Course: lunchServings
2
servingsPrep time
10
minutesCooking time
35
minutesTotal time
45
minutesBarramundi with Roasted Sweet Potato is an amazing lunch option when you want to eat seafood but do not want the greasy option of traditional fish and chips.
Ingredients
2 Barramundi Fillets deboned
100g Snow Peas
1/2 Teaspoon of Butter
1/2 Lemon thinly sliced
2 Teaspoon of Olive oil
Pinch of Salt
- Sweet Potato Puree
600g of Sweet Potato
1 Tablespoon of Butter
1 Tablespoon of Olive oil for roasting
1 Teaspoon of Salt
1/2 Teaspoon of Pepper
2 Teaspoons of Olive oil for the puree
Directions
- Preheat oven to 215 degrees for the sweet potatoes.
- Peel the skin from the Potatoes and cut them in half lengthwise. Then chop them in 2cm slices and place them on a baking tray with baking paper.
- Add 1 Tablespoon of oil and roast for 25 minutes and turn potatoes over at the half way mark so they do not burn. Remove them from the oven when a fork can easily pierce through.
- In the meantime, place the 2 fish fillets on a baking tray with 2 teaspoons of oil and a pinch of salt. Add the sliced lemon on top.
- Once the potatoes are done, reduce the oven temperature to 200 degrees and place the fish in for 8 minutes.
- Add the roasted potatoes to a small food processor with the butter, olive oil, salt, pepper and blend.
- With the snow peas, cut the tops and end off and cook in boiling water for 45 seconds. drain the water and place them back in the sauce pan with butter for 1 minute.
- Remove fish from the oven and serve whilst hot.