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Easy As Saucy Tomato Barramundi

Easy As Saucy Tomato Barramundi

with Pear Salad & Chat Potatoes & Fetta
Recipe Development Team
Recipe Development TeamUpdated on May 19, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
520 kcal
Protein
: 
34.9g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Milk
  • May contain traces of allergens
  • Crustaceans
  • Molluscs
  • Gluten
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

280 g

Barramundi

(Contains: Fish May be present: Crustaceans, Molluscs.)

1 packet

Chat Potatoes

1

Cucumber

1 packet

Fetta Cubes

(Contains: Milk)

1

Pear

1 packet

Tomato Sugo

(May be present: Gluten, Wheat.)

1

Gourmet Leaf Mix

Not included in your delivery

1 drizzle

olive oil

10 g

butter

(Contains: Milk)

½ tsp

brown sugar

1 tsp

honey

1 drizzle

vinegar (balsamic or white wine) (pantry)

Energy (kJ)2180 kJ
Calories520 kcal
Fat21.9 g
of which saturates8.4 g
Carbohydrate43 g
of which sugars19.2 g
Dietary Fibre6.3 g
Protein34.9 g
Sodium743 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan
•Baking Paper

Cooking Steps

PDF
Roast the chat potatoes
1

• Preheat oven to 240°C/220°C fan-forced.
• Cut chat potatoes into bite-sized chunks.
• Place potatoes on a lined oven tray. 
• Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.  

Get prepped & cook the fish
2

• Meanwhile, thinly slice pear into wedges. 
• Slice cucumber into rounds.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat barramundi dry with a paper towel and season both sides with salt 
and pepper.
• When oil is hot, cook barramundi, skin-side down first, until just cooked through, 
5-6 minutes each side (depending on thickness). Transfer to a plate.


TIP: Patting the skin dry helps it crisp up in the pan!  

Make the sauce
3

• Wipe out frying pan, then return to medium heat with the butter.
• Stir in tomato sugo and the brown sugar until slightly thickened, 1-2 minutes.
• In a large bowl, combine the honey and a drizzle of vinegar and olive oil. 
• Add gourmet leaf mix, pear and cucumber and toss to combine. Season to taste 
with salt and pepper. 

Finish & serve
4

• Divide barramundi, chat potatoes and pear salad between plates.
• Spoon tomato sauce over barramundi and crumble over fetta cubes to  
serve. Enjoy!

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