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Barramundi and vegetable tray bake

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  • Healthier living

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.

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


  • 4 (200g each) Coles Australian Barramundi Portions Skin On (from the deli)
  • 500g gold sweet potato, peeled, thinly sliced
  • 1 medium 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

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.


  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.