Ready in just 30 minutes, this tandoori-spiced barramundi is as easy as it is flavourful. Served with fresh coriander, mint, lime and a homemade beetroot relish, this dish is definitely one to add to the list.
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Spoon the yoghurt vinaigrette evenly over serving plates. Arrange the barramundi over the vinaigrette and top with the beetroot-coconut relish.
Serve with coriander sprigs, mint leaves and lime wedges.