Italian-Style Double Barramundi & Veggie Bake
with Olives, Capers & Rocket
- 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
Zucchini
1
Brown Onion
1
Tomato
1 packet
Chopped Potato
1 sachet
Tomato & Herb Seasoning
560 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Kalamata Olives
1 packet
Capers
1 packet
Rocket
1 sachet
Chilli Flakes
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 large 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 dish from oven, then add tomato, Kalamata olives (see ingredients) and capers (see ingredients), tossing to coat.
• Place barramundi on top, drizzle with olive oil and bake until cooked through, a further 12-15 minutes.
TIP: Use two oven trays if necessary.
• In a medium bowl, combine rocket leaves with a drizzle of olive oil and vinegar. Season to taste.
• Divide Italian-style barramundi between plates. Toss roast veggies, then serve alongside the fish. Spoon over any remaining sauce from baking dish.
• Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!
