Servings: 4 | Total time: 35 mins
Nutritional information:
- Calories: 502
- Protein: 33.5g
- Carbs: 10.8g | Sugars: 5g
- Fat total: 39.4g | Saturated Fat: 5.3g
Ingredients:
- 1 bunch broccolini, trimmed, halved crossways
- 400g tomato medley mix
- 200g green beans, trimmed
- 2/3 cup Australian extra virgin olive oil
- 4 (150g each) Barramundi Skin On, skin scored (see note)
- 2 garlic cloves, thinly sliced
- 2 tbsp finely chopped fresh chives
- 2 tbsp finely chopped fresh flat-leaf parsley leaves
- 1 small lemon, rind zested into fine strips, juiced
Method
Step 1
Preheat oven to 220C/200C fan-forced. 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. Bake for 12 minutes.
Step 3
Meanwhile, heat a large non-stick frying pan over high heat. 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. Add garlic. Cook, stirring, for 1 minute or until fragrant (do not brown). Add chives and parsley. Cook for 1 minute. Remove pan from heat. Add lemon zest and juice. Season with salt and pepper.
Step 5
Serve barramundi and vegetables drizzled with warm garlic and herb oil.
To score barramundi skin, use a large sharp knife to make shallow cuts crossways, about 1cm apart, along the length of each fillet. This will help prevent the fillet from curling up while cooking.