Puttanesca-Style Barramundi Bake
with Potato Chunks, Olives & Capers- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
Salty capers, briny olives, and a hint of chilli bring the puttanesca flavours to this quick-and-easy traybake. The barramundi and herb-seasoned veggies soak up all the zesty goodness, making this a simple, flavour-packed dinner that's sure to impress.
Ingredients
1
Brown Onion
1
Zucchini
1 packet
Chopped Potato
1
Tomato
1 sachet
Tomato & Herb Seasoning
280 g
Barramundi
(Contains: Fish, May contain traces of allergens, Crustaceans, Molluscs;)
1 packet
Capers
1 packet
Kalamata Olives
1 sachet
Chilli Flakes
1 packet
Rocket
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced.
• Cut zucchini into large chunks.
• Slice brown onion and tomato into thick wedges.
• Place zucchini, onion and chopped potato in a baking dish.
• Drizzle with olive oil, sprinkle with tomato & herb seasoning and toss to coat.
• Roast until tender, 25-30 minutes.
TIP: If your baking dish is crowded, divide between two dishes.
• When veggies have 15 minutes remaining, pat barramundi dry with a paper
towel and season both sides with salt and pepper.
• Remove baking dish from oven, then add tomato wedges, kalamata olives and
capers, tossing with other vegetables to coat.
• Place barramundi on top, drizzle with olive oil and bake until barramundi is
cooked through, a further 12-15 minutes.
• In a medium bowl, combine rocket leaves with a drizzle of olive oil and vinegar.
Season to taste.
• Divide barramundi between plates. Toss roast veggies, then divide between plates
with fish. Spoon over any remaining sauce from baking dish.
• Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!
