adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crispy-skinned barramundi with garlic and herb oil
Crispy-skinned barramundi with garlic and herb oil
0 Likes
Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
33 minutes
Barramundi and roasted vegetables drizzled with flavorful extra virgin olive oil - perfect for a keto diet!
Ingredients:
  • 1 bunch broccolini, trimmed, halved crossways
  • 400g tomato medley mix
  • 200g green beans, trimmed
  • 150.15 gm Australian extra virgin olive oil
  • 4 (150g each) boneless barramundi fillets with skin on, skin scored (see note)
  • 40.00 ml finely chopped fresh chives
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 1 small lemon, rind zested into fine strips, juiced
Instructions:
  • Preheat your oven to 220C/200C fan-forced, then line a large baking tray with parchment paper.
  • Spread the vegetables on the tray, drizzle with 1 tablespoon of oil, season with salt and pepper, toss to coat, and bake for 12 minutes.
  • Heat a large non-stick pan over high heat until hot. Place fish, skin-side down, and cook for 2 minutes until the skin is crispy around the edges and the center is starting to crisp. Transfer the fish, skin-side up, onto the vegetables on the tray and bake for 4 minutes until the fish is cooked through and the vegetables are tender.
  • In a small saucepan over medium heat, heat the remaining oil. Add garlic and cook for 1 minute until fragrant but not browned. Stir in chives and parsley, then remove from heat. Add lemon zest and juice, and season with salt and pepper.
  • Drizzle warm garlic and herb oil over barramundi and vegetables before serving.

Similar Recipes