Baked Barramundi & Rich Tomato Sauce
with Pre-Cut Fries & Kale-Spinach Salad
- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
- Gluten
- Wheat
Baked tomato barramundi is on the menu tonight! With roast potatoes and a kale and spinach salad to top it all off, You've got yourself a carb smart dish that tastes just as good as it looks. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
280 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Tomato Sugo
(May be present: Gluten, Wheat)
1
Tomato
1 packet
Potato Fries
1
Cucumber
Kale & Spinach
Utensils
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. ā¢ Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. ā¢ Bake until tender, 20-25 minutes.
ā¢ Meanwhile, pat barramundi skin dry. ā¢ In a baking dish, combine tomato sugo, the water, the brown sugar and the butter. ā¢ Add barramundi, skin side up. Drizzle with olive oil and season with salt and pepper. ā¢ Bake for 15-18 minutes.
ā¢ Meanwhile, cut tomato into thin wedges. ā¢ Slice cucumber into half moons. ā¢ In a large bowl, combine kale & spinach, tomato, cucumber and a drizzle of vinegar and olive oil. Season to taste.
ā¢ Divide baked tomato fish, fries and kale spinach salad between plates. ā¢ Spoon sauce over fish to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā The tomato sauce divided opinions ā some enjoyed it with the fish, while others found it overpowering.
- Ease of prep:Ā Pre-cut fries and a simple baking method made this dish straightforward to prepare.
- Suggestions:Ā Consider serving extra salad dressing on the side to combat dryness from the kale.
- Portions:Ā Some found the fish portions small; adding more vegetables could make the meal more satisfying.
- Texture:Ā The kale was described as woody and dry ā consider massaging it or using a softer leafy green.
