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Barramundi tray bake with chimichurri
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Baked barramundi fillets on a bed of black beans and vegetables.
Ingredients:
  • 400g can black beans, rinsed, drained
  • 2 large zucchini, cut lengthways into 8cm lengths
  • 2 red onions, cut into thin wedges
  • 250g cherry tomatoes
  • 4 (about 125g) skinless barramundi fillets (see notes)
  • 4 x 28g gluten-free corn tortillas, grilled
  • Rocket leaves, to serve
  • Lemon wedges, to serve
  • 1 small French shallot, finely chopped
  • 1 long fresh red chilli, deseeded, finely chopped
  • 62.50 ml chopped fresh continental parsley leaves
  • 40.00 ml chopped fresh oregano leaves
  • 2 tsp red wine vinegar
  • 27.30 gm extra virgin olive oil
Instructions:
  • Preheat your oven to 210C/190C fan forced. Toss black beans, zucchini, onion, and tomatoes on a large baking tray. Drizzle with oil and season before roasting for 15 minutes.
  • Lay the barramundi over the vegetables and roast until the fish is cooked through and the vegetables are lightly golden, about 10 minutes.
  • Prepare the chimichurri by mixing all the ingredients in a small bowl. Add 1-2 tsp of water if needed to achieve desired consistency, then season to taste.
  • Pour the flavorful chimichurri sauce on top of the succulent salmon and enjoy with warm tortillas, fresh rocket leaves, and tangy lemon wedges.

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