Oven Roasted Barramundi with Tomato & Olives

Ingredients

• 500g barramundi fillets
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 cup cherry tomatoes, halved
• ½ cup mixed olives, sliced
• 1 clove garlic, minced
• 1 tbsp capers, drained
• Zest of 1 lemon
• ¼ cup fresh parsley, chopped
• Lemon wedges, to serve

Instructions

1. Prepare the Barramundi

Preheat the oven to 200°C (390°F). Pat the barramundi fillets dry and season with salt, pepper, and a drizzle of olive oil. Place them on a lined baking tray.

2. Make the Tomato & Olive Medley

In a bowl, mix cherry tomatoes, olives, garlic, capers, lemon zest, and half the parsley. Toss with olive oil and season with salt and pepper.

3. Roast and Serve

Spoon the tomato and olive mixture over the fish. Roast in the oven for 12–15 minutes until the barramundi is opaque and flakes easily. Remove from the oven, garnish with the remaining parsley and a squeeze of lemon juice, and serve warm.

Nutrition and Cooking Times

Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes

Nutrient Value per serve: Calories: 350kcal | Protein: 35g | Fat: 4g | Carbohydrates: 10g