Barramundi and Baked Veg
Prep Time:
25 Minutes
Cook Time:
105 Minutes
Serves:
3
Level:
Beginner
About the Recipe
On the Sunshine Coast it's not surprising that I can usually get my hands on terrific seafood, recently I have been fixated on wild caught Barramundi. I love to keep things simple with ingredients like this so I hope you enjoy this light, yet warming and comforting meal.
Ingredients
8 Kipfler Potatoes
3 Gloves Garlic (skin on)
2 Cherry Tomato Trusses
2 Zucchini, quartered lengthways
3 Large Lemon Rind Strips, 3 Slices of Lemon
3 Barramundi Fillets
Olive Oil
Salt
Preparation
Start by par-boiling the Kipfler Potatoes and setting your oven to 180°C
When your Kipfler Potatoes are partially cooked, strain and 1 Tablespoon of Olive Oil a Teaspoon of salt and give them a cook toss in the saucepan
Add the Kipfler Potatoes to an oven proof dish with a lid, also add the Zucchini's, Garlic Gloves and Lemon Rind. With the lid on cook for 1 hour
Remove from the oven and lay the 3 Slices of Lemon across the vegetables, lay the 3 pieces of Barramundi (skin side up) on each piece of Lemon, rub on some Olive Oil and salt
Cook for 25 minutes with no lid, serve on its own or with a simple herby green salad
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