Pan-Fried Lemon & Herb Barramundi

• Place sweet potato, capsicum and onion on a lined 
oven tray.
• Drizzle with olive oil, season to taste 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,  
5-6 minutes each side (depending on thickness).
• When the veggies are done, add baby spinach 
leaves, a squeeze of lemon juice and the balsamic 
vinegar to the tray. Gently toss to combine.