Mix things up this Chrissy or at your next dinner party with this Italian-inspired barramundi recipe. You can easily make it with barramundi fillets, too. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
- Serves4
- Cook time45 minutes
- Prep time20 minutes
Ingredients
- 2 (about 500g each) Coles Fresh Australian Whole Baby Barramundi (from the deli), cleaned
- 3 potatoes, thinly sliced
- 3 carrots, sliced lengthways
- 1/3 cup (60g) semi-dried tomatoes, drained, sliced
- 100g mixed pitted olives
- 2 garlic cloves, crushed
- 2 tbs olive oil
Bean salad
- 400g can borlotti beans, rinsed, drained
- 1 green oak leaf lettuce, leaves separated
- 2 tbs olive oil
- 1 tbs apple cider vinegar
- 2 tbs chopped flat-leaf parsley
- 1 garlic clove, crushed
- Flat-leaf parsley leaves, extra, 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.
Method
Step 1
Prepare the fish by running them under cold water, making sure all the scales are removed. Use kitchen scissors to trim the tails. Pat dry with paper towel. Use a small sharp knife to score both sides of each fish.
Step 2
Preheat oven to 180°C. Line 2 baking trays with baking paper. Arrange the potato and carrot in a single layer over the lined trays. Spray with olive oil spray. Season. Roast for 20-25 mins or until light golden.
Step 3
Grease a large baking dish with olive oil spray. Combine tomato, olives and garlic in a medium bowl. Place fish in prepared dish with carrot and half the potato. Divide the remaining potato between the fish cavities. Top fish with tomato mixture and drizzle with oil. Season. Bake for 20 mins or until fish is just cooked through.
Step 4
To make bean salad, arrange beans and lettuce in a serving bowl. Place oil, vinegar, parsley and garlic in a screw-top jar and shake well. Season. Drizzle over the salad and toss gently to combine. Sprinkle with extra parsley leaves.
Step 5
Serve the baked fish with the salad and vegetables.
Maria’s whole baked barramundi with bean salad
- Serves4
- Cook time45 minutes
- Prep time20 minutes
Ingredients
- 2 (about 500g each) Coles Fresh Australian Whole Baby Barramundi (from the deli), cleaned
- 3 potatoes, thinly sliced
- 3 carrots, sliced lengthways
- 1/3 cup (60g) semi-dried tomatoes, drained, sliced
- 100g mixed pitted olives
- 2 garlic cloves, crushed
- 2 tbs olive oil
Bean salad
- 400g can borlotti beans, rinsed, drained
- 1 green oak leaf lettuce, leaves separated
- 2 tbs olive oil
- 1 tbs apple cider vinegar
- 2 tbs chopped flat-leaf parsley
- 1 garlic clove, crushed
- Flat-leaf parsley leaves, extra, to serve
Description
Mix things up this Chrissy or at your next dinner party with this Italian-inspired barramundi recipe. You can easily make it with barramundi fillets, too. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
Method
Step 1
Prepare the fish by running them under cold water, making sure all the scales are removed. Use kitchen scissors to trim the tails. Pat dry with paper towel. Use a small sharp knife to score both sides of each fish.
Step 2
Preheat oven to 180°C. Line 2 baking trays with baking paper. Arrange the potato and carrot in a single layer over the lined trays. Spray with olive oil spray. Season. Roast for 20-25 mins or until light golden.
Step 3
Grease a large baking dish with olive oil spray. Combine tomato, olives and garlic in a medium bowl. Place fish in prepared dish with carrot and half the potato. Divide the remaining potato between the fish cavities. Top fish with tomato mixture and drizzle with oil. Season. Bake for 20 mins or until fish is just cooked through.
Step 4
To make bean salad, arrange beans and lettuce in a serving bowl. Place oil, vinegar, parsley and garlic in a screw-top jar and shake well. Season. Drizzle over the salad and toss gently to combine. Sprinkle with extra parsley leaves.
Step 5
Serve the baked fish with the salad and vegetables.