Delectable Australian Lunch: Grilled Barramundi with Roasted Vegetables and Quinoa

Allergens

Fish (Fish Allergy)

Ingredients

• 4 (6 oz) barramundi fillets
• 1 cup uncooked quinoa
• 2 cups mixed vegetables (e.g., zucchini, bell peppers, cherry tomatoes, and red onion)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water and cook according to package instructions. Set aside.
3. Toss the mixed vegetables in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15 20 minutes until tender and slightly caramelized.
4. Season the barramundi fillets with salt and pepper. Heat a grill or grill pan over medium heat and cook the fillets for 3 4 minutes per side, or until cooked through and flaky.
5. Divide the cooked quinoa among four plates, top each with a barramundi fillet, and serve alongside the roasted vegetables. Garnish with fresh parsley before serving.

Chef’s Insight

The combination of grilled fish, roasted vegetables, and quinoa creates a perfect balance of flavors and textures. The aroma of roasting vegetables fills the kitchen, making this dish not only delicious but also inviting.

Notes

Serve with a glass of Australian wine for a complete culinary experience.