Barramundi with roasted potatoes & parsley butter sauce | Dinner Twist
WA local barramundi fillets panfried and drizzled with parsley butter sauce, served with roasted potatoes, crunchy carrot salad and lemon wedges. No Fis
Ingredients
- baby potatoes 800g
- carrot 1
- purple carrots 2
- orange 1
- mesclun leaves 1 bag (60g)
- cashew nuts 50g
- spring onions 1/4 bunch
- parsley 1/2 bunch
- lemon 1
- barramundi fillets 2 packets
- garlic 1 clove
- olive oil
- oil + butter (for cooking)
- salt
- pepper
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