Herb Salsa Barramundi with Sweet Potato Mash
Ingredients
- 1 cup sweet potato cut into cubes
- ¾ cup green beans ends trimmed
- ½ zucchini cut into thick matchsticks
- 1 teaspoon extra-virgin olive oil
- 1 piece frozen Birds Eye Ocean Selections Barramundi – Herb Salsa thawed
- 1/2 tablespoon unsalted butter
- 1 tablespoon full cream milk
- 1 teaspoon extra-virgin olive oil
Instructions
- Place the sweet potato cubes in the bottom pan of a steamer set and cover with water. Add the steaming basket on top and add the green beans and zucchini. Cover with a lid and place the steamer set on the stove at medium heat and cook for 5-7 minutes.
- After this time, remove the steamer basket with the green beans and zucchini. Place the lid back on and leave the sweet potato to boil for another 5 minutes, until easy to stab with a fork.
- During this time, heat the olive oil in a frying pan over medium heat and add the thawed Birds Eye Barramundi. Cook for 5 minutes on one side, before flipping and cooking for a final 4 minutes.
- Once the sweet potato is soft, drain the water. Mash the sweet potato and mix in the butter and milk, adding more milk if required to reach a creamy consistency.
- Plate up the mashed potato. Add the green beans and zucchini, drizzling over some extra-virgin olive oil and seasoning to taste.
- Lastly, add the barramundi to the plate and serve.