My my, what do we have here? It looks like your home-made fish and chips is about to get interesting! We’ve updated this classic fast-food dish to gourmet status. No greasy butter or underdone chips here - just healthy, delicious, and crunchy goodness instead. Enjoy!
Preheat the oven to 200ºC/180ºC fan-forced.
Slice the potatoes into wedges. Roughly tore the rosemary. Zest and juice the lemon and slice into wedges. Toss the potato wedges in half of the oil, half of the rosemary, some salt and pepper then lay out on a lined baking tray. Cook in the oven for 25-30 minutes until crunchy and delicious.
Slice the lemon into wedges. Extract the lemon zest. Combine the Panko breadcrumbs, lemon zest, and the remaining rosemary in a large bowl and mix well to combine. Lightly oil the barramundi fillets and roll them in the crumb mix until well coated. Transfer to a lined baking tray and cook in the oven for 8 minutes or until cooked to your liking.
Wash the mixed salad. Serve the fish with the crispy rosemary wedges, mixed salad, and some lemon wedges.