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Barramundi and vegetable tray bake

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  • Serves4
  • Cook time25 minute
  • Prep time10 minute
Barramundi and vegetable tray bake

Loaded with colourful roast veg, this easy barramundi tray bake makes for the perfect midweek meal that won’t break the bank. With just 10 minutes prep time, it’s a must-try meal.

Ingredients

  • 4 (200g each) Coles Australian Barramundi Portions Skin On (from the deli)
  • 500g gold sweet potato, peeled, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 400g vine-ripened cherry tomatoes
  • 400g can cannellini beans, rinsed, drained
  • 2 tbs extra virgin olive oil
  • 1 garlic clove, crushed
  • 1 bunch asparagus, woody ends trimmed, halved lengthways
  • 1/4 cup dill sprigs
  • Lemon wedges, to serve

Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.

Method

  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange barramundi, sweet potato, capsicum, tomatoes and beans on the lined tray. Combine the oil and garlic in a small bowl and drizzle over the barramundi and vegetables. Season with pepper.
  2. Step 2

    Roast for 25 mins or until barramundi is cooked through, adding asparagus for the last 5 mins of cooking.
  3. Step 3

    Sprinkle barramundi and vegetables with dill and serve with lemon wedges.

Barramundi and vegetable tray bake

Barramundi and vegetable tray bake
  • Serves4
  • Cook time25 minute
  • Prep time10 minute
Ingredients
  • 4 (200g each) Coles Australian Barramundi Portions Skin On (from the deli)
  • 500g gold sweet potato, peeled, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 400g vine-ripened cherry tomatoes
  • 400g can cannellini beans, rinsed, drained
  • 2 tbs extra virgin olive oil
  • 1 garlic clove, crushed
  • 1 bunch asparagus, woody ends trimmed, halved lengthways
  • 1/4 cup dill sprigs
  • Lemon wedges, to serve
Method
  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange barramundi, sweet potato, capsicum, tomatoes and beans on the lined tray. Combine the oil and garlic in a small bowl and drizzle over the barramundi and vegetables. Season with pepper.
  2. Step 2

    Roast for 25 mins or until barramundi is cooked through, adding asparagus for the last 5 mins of cooking.
  3. Step 3

    Sprinkle barramundi and vegetables with dill and serve with lemon wedges.