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    • Oven Roasted Barramundi with Herby Potatoes

    Mark Sharron
    Easy
    30 minutes
    4
    An easy, yummy recipe, ready in 45 minutes. Barramundi flavour is sweet and flaky; it has a nice texture. It is quite flexible and can be steamed, fried, or roasted.
    1 rating
    layout 0 comment

    Ingredients

    • 4 large barramundi fillets
    • 6 large Maris Piper potatoes
    • 2 large lemons
    • 2 sprigs of fresh thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 sprig of fresh rosemary
    • 1 small garlic bulb cut in half
    • 2 tablespoons small capers
    • 1 small red onion, peeled and finely diced
    • 150g feta cheese, cubed
    • Olive oil
    • Salt and black pepper to taste
    • 2 tablespoons chopped fresh parsley to serve
    • 400g rocket, to serve

    Method

    • Oven Roasted Barramundi with Herby Potatoes: Step-by-Step Method
    • Preheat oven to 200°C (fan 180°C) and line two baking trays with parchment.
    • Peel and dice Maris Piper potatoes into bite-sized cubes.
    • Place potatoes on one tray, drizzle with olive oil, and season with salt and pepper.
    • Scatter fresh rosemary sprig, 1 sprig thyme, dried oregano, and dried thyme over potatoes.
    • Add halved garlic bulb to tray with potatoes.
    • Toss potatoes and herbs to coat evenly in oil and seasoning.
    • Place potato tray in oven and roast for 25-30 minutes, turning halfway, until golden and crisp.
    • Meanwhile, pat barramundi fillets dry and season lightly with salt and black pepper.
    • Zest both lemons, set zest aside; cut one lemon into thin rounds, juice the other.
    • Place barramundi fillets on second lined baking tray, skin-side down.
    • Sprinkle lemon zest and juice over fillets, then arrange lemon slices on top.
    • Scatter remaining thyme sprig and half the capers over fillets.
    • Drizzle lightly with olive oil.
    • In a small bowl, combine finely diced red onion, remaining capers, and cubed feta cheese; toss gently with a splash of olive oil and black pepper.
    • When potatoes are nearly done, place barramundi tray in the oven and roast for 12–15 minutes, or until fillets are opaque and just flaky.
    • Check potatoes; remove roasted garlic halves, squeeze soft cloves from skins, and mash into hot potatoes, mixing gently.
    • Remove both barramundi and potatoes from oven.
    • Plate a generous portion of herby potatoes in center of each plate.
    • Lay barramundi fillet atop potatoes; top with red onion, caper, and feta salsa.
    • Scatter chopped fresh parsley over dish for color and freshness.
    • Serve immediately with a generous handful of fresh rocket on the side.
    • Optional: drizzle extra olive oil and a fresh squeeze of lemon over plated dish.