Garlic & Herb Barramundi
with Roast Veggie Toss & Creamy Pesto
- Fish
- Milk
- Eggs
- Walnut
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
- Cashew
We've kept this one nice and simple so you can spend less time cooking which allows you to get to eating, quicker! Let your roast veggies crisp up in the oven, while you sear barramundi fillets on the stovetop. Don't forget the creamy pesto dressing and pepitas which are essential garnishes!
Ingredients
2
sweet potato
1
carrot
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut)
1
brown onion
1 sachet
garlic & herb seasoning
1 packet
barramundi
(Contains: Fish)
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut May be present: Almond, Macadamia, Cashew)
Not included in your delivery
1
olive oil
1.5 tsp
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Cut brown onion into thick wedges.
• Place prepped veggies 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 minutes each side (depending on thickness). • When the veggies are done, add baby spinach leaves and the balsamic vinegar to the roast veggie tray. Gently toss to combine.
• Divide roast veggie toss between plates. Sprinkle with pepitas. • Top with garlic and herb barramundi. • Drizzle with creamy pesto dressing to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The garlic and herb seasoning and creamy pesto dressing were widely praised, though some found the seasoning overpowering or too salty on the fish.
- Ease of prep: Most found this a quick and straightforward cook, though thicker or unevenly cut fillets made it harder to judge doneness.
- Suggestions: Several customers recommend using more olive oil in the frying pan to prevent sticking, and a few suggest baking the seasoned fish in the oven alongside the vegetables to cook it more evenly. Covering the pan with a lid was also noted as a great way to keep the fish moist with a lovely crispy skin.
- Leftovers: At least one customer noted feeling uncomfortable reheating the fish the next day, though leftover roasted vegetables worked well in fritters.
- Portions: Uneven barramundi fillet sizes were a common concern, with one piece often noticeably larger than the other; a few also felt the overall fish portion was on the small side.
- Vegetables: Sweet potato featured heavily and some felt the carrot-and-sweet-potato combination was repetitive — adding broccoli, zucchini, or pumpkin was suggested to bring more variety and colour.
