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roasted barramundi in white wine with veg and mash potatoes

Anna's roasted barramundi in white wine with veg and mash potatoes

3
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.

Notes

Optional - Add a pinch of chilli to add a bit of spice. Serve with steamed broccolini

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