Nutritious Baked Chermoula Barramundi

Nutritious Baked Chermoula Barramundi

with Roast Vegetables, Chilli and Lime

⏱ 30-40 minutesFishServes 2
No added wheatCalorie ConsciousLow sodiumNutritious

Nutrition per serve

510 kcal
Calories
37.5 g
Protein
21.2 g
Fat
36.9 g
Carbs
11.9 g
Fiber

Ingredients

  • 2pcs small sweet potato
  • 150g green beans
  • 100g kale
  • 1clove garlic
  • 1pcs ginger
  • 1pcs lime
  • 1bunch coriander
  • 5g chermoula seasoning
  • 2pcs barramundi fillets
  • 2g chilli flakes
  • 30ml extra virgin olive oil

Method

  1. Step 1 — Start prep
    Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled sweet potatoes into 1cm-thick rounds. Trim the beans and halve on an angle. Tear the kale leaves into small pieces, discarding the stems.
  2. Step 2 — Finish prep
    Crush or finely chop the garlic. Peel and finely grate the ginger. Finely grate the zest of half the lime, then juice the half. Cut the remaining lime into wedges. Pick the coriander leaves and coarsely chop the stems.
  3. Step 3 — Roast sweet potato
    Put the sweet potato on a lined tray. Drizzle with 3 tsp extra virgin olive oil and season with salt and pepper. Roast on the upper oven shelf for 15 mins or until starting to soften.
  4. Step 4 — Make marinade
    While the sweet potato is roasting, put the chermoula seasoning, garlic, ginger, lime zest, coriander stems, half the coriander leaves, 2 tsp lime juice and 1 tbs extra virgin olive oil in a jug. Blend with a stick blender until smooth (see cooking tip). Season with salt and pepper.
  5. Step 5 — Bake fish
    Put the fish on the remaining lined tray. Pour over the marinade and turn to coat. Bake, skin-side up, on the lower shelf for 16-18 mins until the fish is cooked through. (Cooking times may vary depending on thickness of fillets. To test the fish, flake with a fork; if it comes apart easily, it is cooked.)
  6. Step 6 — Get ready to serve
    Add the beans and kale to the sweet potato, drizzle with 1 tsp extra virgin olive oil and season with salt and pepper. Roast for a further 6 mins or until the vegetables are tender. Divide the roast vegetables and fish among plates. Scatter with a pinch of chilli flakes*, if desired, and the coriander leaves. Serve with the lime wedges.

Allergens

Sulphites, Fish

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