Lemon butter barramundi with roasted vegetables

This zesty, crispy-skinned barramundi is served with roasted cauliflower and butternut pumpkin for a wholesome dinner option.





  • 1 small cauliflower, cut into small florets
  • 1/2 small butternut pumpkin, peeled, seeded, thinly sliced
  • 1/4 cup (60ml) olive oil
  • 2 tbs pine nuts, toasted, chopped
  • 4 (about 200g each) Coles Australian Ocean Barramundi Portions
  • 100g butter, chopped
  • 2 garlic cloves, crushed
  • 1/2 lemon, zested, juiced
  • 1 tbs finely chopped chives



Preheat oven to 200°C. Line a large roasting pan with baking paper. Place cauliflower and pumpkin in the lined pan. Drizzle with 1 tbs of the oil and toss to coat. Season. Roast for 30 mins or until vegetables are golden and tender. Sprinkle with pine nuts.


Meanwhile, heat half the remaining oil in a non-stick frying pan over medium heat. Season barramundi. Cook, skin-side down, for 2-3 mins or until skin is golden and crisp. Turn and cook for a further 2-3 mins or until just cooked through.


Arrange fish over the vegetables in the roasting pan. Wipe the frying pan clean with paper towel. Add butter, garlic, lemon zest and the remaining oil to the frying pan. Cook for 1-2 mins or until the butter melts and begins to bubble. Remove from heat. Stir in lemon juice and chives. Drizzle over barramundi. 

Serve with dill sprigs and lemon wedges.

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.