An easy meal that's healthy too, crispy skin Humpty Doo Barramundi with roast vegetables is perfect for family or friends.
4
serves
20 mins
40 mins
MEDIUM
Ingredients
12
baby parsnips
2
bunches Dutch carrots
1
bunch baby beetroot
10
garlic cloves
1
bunch fresh thyme
1/3
cup olive oil
2
tbsp lemon juice
2
tbsp preserved lemon, chopped
1/2
tsp caster sugar
4
Humpty Doo Barramundi Fillet portions
150g
baby spinach
Instructions
Preheat the oven to 200°C. Place parsnips, beetroot, carrot and garlic in a roasting tray with a few sprigs of thyme, drizzle with 2 tbsp olive oil and season. Roast for 35-40 mins until tender.
Place ¼ cup oil, lemon juice, preserved lemon, sugar and 1 tbsp thyme leaves in a food processor. Season and pulse until combined.
Heat a large heavy-based frying pan over medium heat. Season barramundi all over with sea salt and freshly ground pepper. Drizzle with 2 tbsp olive oil and rub into the skin and flesh.
Place barramundi, skin-side down in the heated pan and cook for 7 mins, turn and cook for another 5 mins. Transfer to a plate to rest for 2 mins.
Divide spinach and roasted vegetables between four plates. Top with barramundi and drizzle with preserved lemon dressing.
