Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Cook the potato in a large saucepan of boiling water for 5 mins or until just tender. Use a slotted spoon to transfer potato to a plate, reserving water in the pan. Cut 4 large squares of foil and 4 large squares of baking paper. Place baking paper over the foil. Divide the potato evenly among squares of baking paper, overlapping slightly. Top with the barramundi and lemon. Bring 2 sides of the foil and baking paper together and fold over twice. Fold the ends to enclose filling. Place on a large rimmed baking tray. Bake for 10 mins. Add the tomatoes to the tray and bake for a further 10 mins or until the barramundi is cooked and tomatoes begin to blister.
Step 2
Meanwhile, cook the beans in the reserved boiling water in the pan for 3 mins or until tender. Drain well.
Step 3
Serve barramundi with tomatoes and beans. Season with pepper.
4 (about 180g each) Coles Australian Barramundi Portions Skin Off (from the deli)
1 lemon, thinly sliced
250g cherry tomatoes
300g green beans, ends trimmed
Description
These simple 5-ingredient barramundi parcels are on the table in three easy steps. They’re the perfect way to enjoy some midweek seafood.
Method
Step 1
Preheat oven to 200°C. Cook the potato in a large saucepan of boiling water for 5 mins or until just tender. Use a slotted spoon to transfer potato to a plate, reserving water in the pan. Cut 4 large squares of foil and 4 large squares of baking paper. Place baking paper over the foil. Divide the potato evenly among squares of baking paper, overlapping slightly. Top with the barramundi and lemon. Bring 2 sides of the foil and baking paper together and fold over twice. Fold the ends to enclose filling. Place on a large rimmed baking tray. Bake for 10 mins. Add the tomatoes to the tray and bake for a further 10 mins or until the barramundi is cooked and tomatoes begin to blister.
Step 2
Meanwhile, cook the beans in the reserved boiling water in the pan for 3 mins or until tender. Drain well.
Step 3
Serve barramundi with tomatoes and beans. Season with pepper.
