Double Baked Tomato Barramundi & Rich Tomato Sauce with Pre-Cut Fries & Kale-Spinach Salad
Baked tomato barramundi is on the menu tonight! With roast potatoes and a kale and spinach salad to top it all off, you've got yourself a carb smart dish that tastes just as good as it looks. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Prep: 30 mins
Cook: 30 mins
Ingredients
- olive oil
- water
- butter
- brown sugar
- tomato
- vinegar (balsamic or white wine)
- cucumber
- barramundi
- potato fries
- tomato sugo
- kale & spinach
Instructions
- • Preheat oven to 240°C/220°C fan-forced.
• Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes. - • Meanwhile, pat barramundi skin dry.
• In a baking dish, combine tomato sugo, the water, brown sugar and butter.
• Add barramundi, skin side up. Drizzle with olive oil and season with salt and pepper.
• Bake for 15-18 minutes.
TIP: Spread barramundi across two baking dishes if your dish is getting crowded! - • Meanwhile, cut tomato into thin wedges. Slice cucumber into half moons.
• In a large bowl, combine kale & spinach, tomato, cucumber and a drizzle of vinegar and olive oil. Season to taste. - • Divide baked tomato fish, fries and kale spinach salad between plates.
• Spoon sauce over fish to serve. Enjoy!