30 minutes
Crispy Skin Barramundi and Chippies
ARTICLE
01 October 2024
4 mins read
4 mins read
Prep time:
Serves:
2
Average cost:
$7.25
This recipe is a go-to in our house. We have crispy skin barra at least once a week. Depending on the weather I’ll rotate it with a salad or some steamed veggies.
Ingredients
1 tbsp extra virgin olive oil
400g potatoes, peel and cut into chips
2 x 150g fillets barramundi with skin on
200g green beans
1 lemon
400g potatoes, peel and cut into chips
2 x 150g fillets barramundi with skin on
200g green beans
1 lemon
Method
- Preheat the oven to 220’C. Place the cut potatoes into a mixing bowl with ½ the olive oil and season well with salt. Toss to coat.
- Place the chips onto a baking tray and roast in the oven for 20-25 minutes, tossing occasionally.
- Meanwhile, trim the ends off the beans and cut them in half.
- Pat the skin of the barramundi dry and season with salt. In a nonstick pan over medium heat add the remaining olive oil.
- Add the barramundi skin side down to the hot pan. If your pieces of barramundi are thick you may want to cover the pan with a lid to help the cooking process. After 4 minutes flip the barramundi and cook for another 2-3 minutes or until the fish has just cooked through.
- Remove the fish from the pan and set aside. Add the trimmed beans to the same pan and cook, tossing occasionally for 2 minutes, until the beans are tender.
- Squeeze the lemon juice over the beans and fish and serve alongside the potatoes.
Notes:
- Swap barramundi for any other skin on fish
- Feel free to use white or sweet potato for the chippie
Dietary:
- Gluten Free (GF)
- Dairy Free (DF)
- Egg Free (EF)
- Low FODMAP
- Nut Free (NF)
- Meal Prep Friendly (MPF)
Nutritional Information (per serve)
| Calories | Protein | Carbs | Fats | Fibre |
|---|---|---|---|---|
| 366 | 36 | 32 | 11 |
8 |
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