Easy barramundi parcels with roast tomatoes

These simple 5-ingredient barramundi parcels are on the table in three easy steps. They’re the perfect way to enjoy some midweek seafood.





  • 400g baby Carisma potatoes, sliced
  • 4 (about 180g each) Coles Fresh West Australian Barramundi Portions (from the deli)
  • 1 lemon, thinly sliced
  • 250g cherry tomatoes
  • 300g green beans, ends trimmed



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.


Meanwhile, cook the beans in the reserved boiling water in the pan for 3 mins or until tender. Drain well.


Serve barramundi with tomatoes and beans. Season with pepper.

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.