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 Feb 2026- Flavour: Many loved the garlic and herb seasoning on the fish, while the creamy pesto dressing was a hit for adding extra flavour.
- Ease of prep: Customers found this dish quick and simple to prepare, with easy-to-follow instructions for cooking the fish perfectly.
- Suggestions: Some recommended adding more green vegetables or swapping sweet potato for regular potato to balance the dish.
- Leftovers: Several noted the fish portions were on the small side, with some needing to add extra sides for a filling meal.
- Fish quality: Most praised the fresh, high-quality barramundi, though some received salmon as a substitute and were disappointed.
