Baked barramundi with rainbow veggies is without a doubt one of the fool proof meals I lean on, in particular when we go away for a mini break. It’s simple, flavoursome and I know I can always get all the ingredients at a local supermarket wherever we go. Love serving it with a simple yoghurt style tartare sauce because I know we’ll eat the rest of the tub of yoghurt over the course of the weekend, use herbs in lunch salads / sandwiches and hello pickles on a bit of a cheese platter or burger – absolutely yum.
BAKED BARRAMUNDI WITH RAINBOW VEGETABLES
Serves 4
4 barramundi fillets
1 large sweet potato, thinly sliced
1 large beetroot, peeled and thinly sliced
2 carrots, trimmed and sliced
Extra virgin olive oil
1 cup natural / Greek yoghurt
1-2 pickles, diced
2 lemons
big handful dill, finely chopped
Heat oven to 200C (fan forced) and line 2x large baking trays with greaseproof paper. Lay vegetables over the tray, drizzle with extra virgin olive oil, season with salt and pepper and bake for 30-35 minutes. Make space in the middle of the tray. Drizzle barramundi with some extra virgin olive oil and place in the middle of tray. Return trays to oven for a further 15-20 minutes (pending thickness of barramundi). Whilst the fish and veggies cook make the tartare style yoghurt by combining yoghurt, chopped pickles, dill, salt pepper, and lemon juice to taste in a bowl. Once the fish and veg have cooked, arrange in a bowl with a rocket salad and dollop the tartare generously over the top. Serve with lemon wedges.
*This was one of the many dishes we made on our weekend at The Chalet at Catherine Hill Bay. Grab the Baked Feta with Grapes and Strawberries recipe which was delicious HERE too.
