Double Pan-Fried Garlic & Herb Barramundi

• Place sweet potato, capsicum and brown onion on 
a lined oven tray.
• Drizzle with olive oil, season with salt and pepper 
and toss to coat.
• Bake until tender, 25-30 minutes. 

TIP: If your oven tray is crowded, divide the veggies 
between two trays. 

• Meanwhile, heat a large frying pan over medium
high heat. Toast pepitas, stirring, until golden,  
3-4 minutes.
• Transfer to a small bowl.  

• Combine garlic & herb seasoning and a pinch of 
salt and pepper on a plate.
• Press barramundi into seasoning, turning to coat. 

• When the veggies have 10 minutes remaining, 
return frying pan to medium heat with a drizzle  
of olive oil. When oil is hot, cook barramundi,  
skin-side down first, until just cooked through,  
5-6 minutes each side (depending on thickness).
• When the veggies are done, add baby spinach 
leaves, a squeeze of lemon juice and the balsamic 
vinegar to the roast veggie tray. 
• Gently toss to combine.