Barramundi and Veg Tray Bake
Barramundi fillets baked on a tray of tomatoes, capsicum and potato.
Everything you'll need
- 4 (about 150 g each) Barramundi fillets$14.99
- 500 g Baby potatoes, halved
- 250 g Cherry tomatoes
- 1 Red capsicum, sliced
- 3 cloves Garlic, sliced
- 2 tbsp Olive oil
- 1 Lemon
- to taste Salt and pepper
The method
- 1
Heat the oven to 200C. Toss the potatoes, capsicum and garlic with half the oil and a good pinch of salt on a large tray.
- 2
Roast for twenty-five minutes until the potatoes are nearly tender, then scatter over the tomatoes.
- 3
Pat the barramundi dry, rub with the rest of the oil, salt and pepper, and lay the fillets on top of the vegetables.
- 4
Bake for ten to twelve minutes more until the fish flakes easily.
- 5
Squeeze lemon over the tray and serve straight from the oven.
About this dish
A tray bake is the easiest way to feed a family from one pan. Start the firmer vegetables in the oven so they get a head start, then lay the barramundi fillets on top for the last stretch. The fish steams gently above the vegetables and keeps everything moist. One tray in, one tray out, very little washing up.
