15m preparation, 35-45m cooking
Rich in Omega 3
Try our recipe by Lucy Parissi
An incredibly simple recipe that’s also delicious and ready in about 45 minutes. Barramundi has a buttery sweet flavour, moist texture and lovely soft flaky texture. It is quite versatile and can be steamed, fried, roasted or even barbecued. Here I have paired barramundi fillets with lemony herby potatoes – a match made in food heaven!
- 4 large barramundi fillets, thawed if frozen
- 6 large Maris Piper potatoes
- 2 large lemons
- 2 sprigs fresh thyme
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 sprig fresh rosemary
- 1 small garlic bulb cut in half
- 2 tbsp small capers
- 1 small red onion, peeled and finely diced
- 150g feta cheese, cubed
- 400g rocket, to serve
- olive oil
- salt and freshly ground pepper to season
- 2 tbsp chopped fresh parsley to serve
- Preheat the oven to 180C. Drizzle a large roasting tray with some olive oil and put in the oven to heat up.
- Scrub the potatoes and slice into thin rounds. Place in a ziplock bag and add the dried herbs, 3 tablespoons olive oil and season liberally with salt and pepper.
- Spread the potatoes in a single layer on the tray. Nestle one halved lemon and the garlic bulb among them.
- Roast for 15 minutes. Take out of the oven and flip the potatoes over and roast for a further 15 minutes.
- Pat the fish fillets dry with some kitchen towel and season with salt and pepper.
- Take the tray out of the oven. Slice the remaining lemon into thin rounds. Lay over the potatoes and add the fresh herbs on top. Place the fish fillets over the lemons and roast for 15 minutes or until the fish is cooked through.
- Drizzle some lemon juice from the roasted lemons over the fish and potatoes.
- Divide the potatoes and fish between four plates. Sprinkle with the chopped onions, capers and parsley.
- Toss the rocket and feta together. Season with salt and pepper. Divide among the plates.
- Drizzle a little olive oil over each plate and serve.