Baked barramundi with gremolata
1 hr 5 min
The simple flavour combination of lemon, garlic and parsley gives freshness to this dish that can be enjoyed all year round.
600 g, kiplfer, unpeeled, halved lengthways
500 g, (2x250g fillets) halved lengthways
2 medium, cut into wedges
1 medium, cut into thin wedges
Black olives, drained
12 individual, halved
Fresh flat-leaf parsley
½ cup(s), finely chopped
Fresh lemon rind
1 clove(s), crushed
1 tbs, extra-virgin
3 x 3 second spray(s)
- 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.
- 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.
- Combine parsley, rind, garlic and oil in a small bowl. Top fish with parsley mixture (gremolata) and serve with potatoes, tomatoes and onion.
SERVING SUGGESTION: Steamed broccolini. TIP:You can use blue-eye or ling instead of barramundi. Cooking times may vary depending on the thickness of fish fillets.