Anna's roasted barramundi in white wine with veg and mash potatoes
2
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Ingredients
Garlic
4 clove(s), roughly chopped
Red onion
1 large, thickly sliced
Carrot(s)
4 medium, cut into thick slices
Sweet baby capsicum
350 g, deseeded, cut in half lengthways
Capers, rinsed, drained
2 tbs
Fresh thyme
6 sprig(s)
White wine
140 ml
Canned cherry tomatoes
1 can(s)
Reduced carb potatoes
500 g
Chicken stock cube
1 individual
Skinless white fish, raw
4 fillet(s), barramundi, (200g)
Tuscan seasoning
1 tbs
Dried oregano
1 tbs
Fresh basil
⅓ cup(s), roughly chopped
Instructions
1
Preheat oven to 200°C. Line an ovenproof dish with baking paper.
2
Add onion, garlic, carrot, capsicum, capers and thyme to baking dish. Season with salt and pepper.
3
Pour over wine and tomatoes. Cover with foil and cut 2 or 3 small holes for steam to escape. Bake for 35 minutes.
4
Meanwhile add potatoes to a small saucepan. Add stock cube and a pinch of salt. Fill saucepan with just enough water to cover potatoes and boil until tender.
5
Once cooked, drain most of the stock leaving 1/3 cup of liquid and mash the potatoes. Season with pepper to taste.
6
Prepare fish by sprinkling with tuscan seasoning, oregano, salt and pepper.
7
Remove foil from baking dish, add fish and basil.
8
Reduce oven temperature to 180°C. Return baking dish to oven and cook for a further 15-20 minutes, uncovered, until fish is cooked through.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.