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Barramundi with Mash Potato and Lemon Butter Sauce
Ingredients
  • 370g barramundi fillets, seasoned with salt and pepper
  • lemon juice, to taste
  • 800g potatoes, peeled and roughly chopped
  • 190g full cream milk
  • sea salt, to taste
  • 60g butter (2x 30g portions)
  • 20g Parmesan cheese, grated
  • 10g fresh parsley leaves
  • 2 garlic cloves
  • 250g thickened cream
  • 20g lemon juice
  • ¾ teaspoon salt
  • pepper to taste
  • 2 teaspoons cornflour
  • 60g - 100g baby spinach leaves
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