No Fish option - replacement is chicken breast fillet
2. Peel and dice kiwi fruit, avocado, capsicum and cucumber. Chop chives and toss all in a bowl with juice from 1/2 lime (or to taste) and 1 tbsp olive oil. Season with salt and pepper.
3. Cut corn cobs into 3cm slices (see notes). Rub with oil then add to tray with sweet potatoes for the last 10-15 minutes of roasting.
4. Combine 1 tbsp oil, 1 tsp paprika, 1/2 tsp oregano, 1/2 tsp cumin and salt. Coat fish fillets with spice rub. Heat a large frypan over high heat and cook fish skin-side down for 4 minutes. Turn over and cook for a further 3 minutes, or until cooked through.
5. Serve barramundi fillets with roasted sweet potatoes and kiwi salsa. Cut any leftover lime into wedges and serve on the side.
Cut kernels from cobs and add to salsa instead of roasting with the sweet potatoes.
No Fish option - replacement is chicken breast fillet.
Rub with spice mixture, cook whole in the frypan for 10-12 minutes or until cooked through. Slice and serve with sweet potatoes and salsa.
kiwi fruit 2
red capsicum 1
continental cucumber 1/2
chives 1/3 bunch
corn cobs 2
barramundi fillets 2 packets
From your pantry:
oil (for cooking + olive), salt, pepper, ground paprika + cumin, dried oregano