Mouthwatering Australian Lunch: Grilled Barramundi with Seasonal Roasted Vegetables and Crushed Garlic Potatoes

Allergens

Fish, Dairy

Ingredients

• 1. 4 x 6 oz barramundi fillets, skin on 2. 1 lb baby potatoes 3. 4 cloves garlic, minced 4. 8 oz seasonal vegetables (e.g., zucchini, carrots, bell peppers) 5. 1/4 cup extra virgin olive oil 6. 1 tablespoon fresh rosemary, finely chopped 7. Salt and pepper, to taste 8. 2 tablespoons unsalted butter 9. 1 lemon, zested and juiced 10. Fresh parsley, for garnish

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the seasonal vegetables in olive oil, rosemary, salt, and pepper. Spread them evenly on the prepared baking sheet and roast for 20 25 minutes until tender.
3. While the vegetables are roasting, boil the baby potatoes in salted water until just tender. Drain and let cool slightly.
4. Crush the garlic cloves using the flat side of a knife and sprinkle over the potatoes. Add butter and lemon zest, mashing until well combined. Season with salt and pepper to taste. Set aside.
5. Season barramundi fillets with salt and pepper. Heat olive oil in a large pan over medium high heat. Sear the fish skin side down for 4 minutes, then flip and cook for an additional 3 4 minutes or until cooked through. Remove from heat and let rest.
6. Place crushed garlic potatoes on serving plates, top with barramundi fillets, and surround with roasted vegetables. Drizzle with lemon juice and garnish with fresh parsley.

Chef’s Insight

Barramundi is a sustainable fish choice and an excellent alternative to more commonly consumed white fish.

Notes

This recipe can be adapted to suit various dietary preferences by substituting ingredients as needed.