Crunch carrot salad with pan-fried barramundi

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Crunch carrot salad with pan-fried barramundi
  • 0:25 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

This speedy pan-fried fish is a healthy way to feed your family.

Featured in
Easy dinner recipes, Main recipes

Ingredients

  • 2 tsp Coles Brand Pure Olive Oil
  • 4 x 150g barramundi fillets
  • 2 bunches Hatters Coloured Carrots, cut into matchsticks (see Note)
  • 2 oranges, segmented
  • 1/2 cup torn flat-leaf parsley
  • 1/3 cup chopped macadamias, toasted
  • 2 tbsp Coles Brand Australian Extra Virgin Olive Oil
  • 1 tbsp lemon juice

Method

  • Step 1
    Heat olive oil in a large non-stick frying pan over medium-high heat. Season the fish and cook for 2-4 mins each side (depending on thickness) or until golden and the flesh flakes easily with a fork.
  • Step 2
    Meanwhile, combine the carrots, orange, parsley and macadamias in a large bowl. Combine extra virgin olive oil and lemon juice in a small bowl and season. Drizzle over salad and toss to coat.
  • Step 3
    Serve fish with the salad.

Nutrition

  • 1733 kj

    Energy

  • 22g

    Fat Total

  • 3.6g

    Saturated Fat

  • 5.7g

    Fibre

  • 41.6g

    Protein

  • 177mg

    Sodium

  • 9.8g

    Carbs (sugar)

  • 9.8g

    Carbs (total)

All nutrition values are per serve
  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles

Source: taste.com.au

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