Baked barramundi with gremolata
3
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
The simple flavour combination of lemon, garlic and parsley gives freshness to this dish that can be enjoyed all year round.
Ingredients
Potato(es)
600 g, kiplfer, unpeeled, halved lengthways
Barramundi, raw
500 g, (2x250g fillets) halved lengthways
Tomato(es)
2 medium, cut into wedges
Red onion
1 medium, cut into thin wedges
Black olives, drained
12 individual, halved
Fresh flat-leaf parsley
½ cup(s), finely chopped
Fresh lemon rind
2 tsp
Garlic
1 clove(s), crushed
Olive oil
1 tbs, extra-virgin
Oil spray
3 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper. Spread potatoes on 1 prepared tray and lightly spray with oil. Bake for 30 minutes. Push potatoes to 1 end of tray and add fish to other end. Lightly spray fish with oil and bake for 15 minutes or until fish is cooked through and potatoes are golden and tender.
2
Meanwhile, spread tomatoes and onion on remaining prepared tray. Lightly spray with oil and bake with potatoes for 30 minutes or until soft and lightly browned. Cool slightly. Add olives and toss to combine.
3
Combine parsley, rind, garlic and oil in a small bowl. Top fish with parsley mixture (gremolata) and serve with potatoes, tomatoes and onion.
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