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    • Oven Roasted Barramundi with Herby Potatoes

    Mark Sharron
    Easy
    30 minutes
    4
    Amount Per Serving: Calories 100; Fat 2g; Carbs 0g; Cholesterol 55mg; Sugars 0g; Fibre 0g; Protein 23.2g; Sodium 4.0g
    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.
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    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

    • Heat the oven to 180C or 160C fan-forced. Brush a large ovenproof dish with a little olive oil.

    • Season the fish with salt and black pepper. Drizzle a little olive oil over the fish as well.

    • Put the tray in the oven and roast for 8–10 minutes until the fish is cooked through.

    • While the barramundi roasts, start preparing the potatoes. Scrub them, and either cut them in half or cut them in quarters, whichever way you fancy.

    • Then submerge them in a separate large ovenproof pan of cold salted water.

    • Add a drizzle of olive oil to keep them from sticking and bring them to a boil.

    • Simmer the potatoes for 10 minutes or until they are almost cooked; they should still have a slight crunch to them. Set aside.

    • In a large pan, add lemon juice and a drizzle of olive oil. Toss the lemon slices in the oil and herbs. Cook for a further 2–3 minutes.

    • Crush the garlic and put it in a pan with the lemons and their juices. Add the feta cubes.

    • Once the potatoes are cooked, add them to the pan along with the capers and onion. Toss all the ingredients together and add pepper to taste. Cook for a minute or two or until the onion is soft.

    • Drain the potatoes and lay them in the serving dish along with the fish.

    • Add the parsley, and pour the sauce over the potatoes and fish.

    • Serving Suggestions: Serve with a side of rocket salad and enjoy!

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