BBQ Barramundi with potato salad

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Fennel seed & lemon barbecue barramundi served with a simple potato salad and fresh crispy veggies on the side.
1. Halve or quarter potatoes and place in a saucepan, cover with water. Bring to the boil and simmer for 10 minutes, or until tender. Drain, rinse under cold water (see step 5).

2. Finely slice onion (see notes).
Finely chop mint leaves, combine with yoghurt and 3 tbsp mayonnaise in a large bowl. Add onion and season to taste with salt and pepper.

3. Trim and slice snow peas and capsicum, layer in a serving bowl with leaves. Dress with 1/2 tbsp olive oil and 1/2 tbsp vinegar (if desired).

4. Finely grate 2 tsp lemon zest and mix with 1 tsp fennel seeds, 1 tbsp oil, salt and pepper. Heat a pan over medium-high heat (see notes). Coat barramundi fillets in the lemon mixture and cook, skin side down, for 3 minutes. Turn and cook for further 3 minutes or until cooked through.

5. Toss potatoes into bowl with dressing, adjust seasoning if needed.

6. Cut lemon into wedges.
Serve fish with potato and side salad, along with a lemon wedge.
Baby Potatoes 1kg
Red Onion 1/4 *
Mint 1/2 Bunch *
Natural Yoghurt 1/2 Tub (250g) *
Snow Peas 1/2 Packet (125g) *
Red Capsicum 1
Mesclun Leaves 1/2 Bag (100g) *
Lemon 1
Barramundi 2 Packets

* Ingredient Also Used In Another Recipe

From your pantry:
olive + oil for cooking, salt, pepper, fennel seeds, mayonnaise, red wine vinegar