Barramundi fish fillets with roast vegetables
Roasted barramundi fish fillets from North Australia is firm and tender, rich in natural oils and high in Omega-3 acids. It has a distinctive but mild flavour.
There are many folks who believe that barramundi has aphrodisiac qualities and name it the “Passion Fish”.
Adding extra virgin olive oil will give this main meal of barramundi fish fillets and roast vegetables a fresh and distinctive flavour.
0:15 Prep 0:18 Cook 4 Servings Easy
Ingredients you will need
- 1 bunch broccolini, trimmed, halved cross ways
- 400g tomato medley mix
- 200g green beans, trimmed
- 2/3 cup Australian extra virgin olive oil
- 4 (150g each) boneless barramundi fillets with skin on, skin scored (see note)
- 2 garlic cloves, thinly sliced
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 1 small lemon, rind zested into fine strips, juiced
Method – 5 easy steps
Step 1 – Preheat oven to 220C/200C fan-forced and line a large baking tray with baking paper.
Step 2 – Place vegetables on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat and then bake for 12 minutes.
Step 3 – Next heat a large non-stick frying pan over high heat then add fish, skin-side down.
Cook for 2 minutes or until skin is very crispy around edges and centre is just starting to crisp.
Place fish, skin-side up, on top of vegetables on tray. Bake for 4 minutes or until fish is just cooked through and vegetables are tender.
Step 4 – Heat remaining oil in a small saucepan over medium heat and add garlic.
Cook, stirring for 1 minute or until fragrant (do not brown). Add chives and parsley.
Cook for another minute, then remove pan from heat.
Add lemon zest and juice. Season with salt and pepper.
Step 5 – Serve barramundi fish fillets and vegetables drizzled with warm garlic and herb oil.
Known around the world as Asian sea bass, in Oz, the barramundi is sometimes referred to as Australian sea bass.