Serves 2
Prep time 10 minutes
Cook time 25 minutes
Gluten Free, Dairy Free, Nut Free
Ingredients
-
2 medium potatoes, thinly sliced
- 1 Tbsp extra virgin olive oil
- 1 medium tomato, thinly sliced
- ¼ cup pitted mixed olives
- 1 Tbsp capers
- ½ small lemon, juiced and zested
- 2 x 125g barramundi fillets, skin on
- Small handful of fresh basil
- 1 bunch steamed broccolini, to serve
How to make
- Pre-heat oven to 200°C (180°C fan-forced) and line a medium baking tray with baking paper.
- Arrange the potato slices in two small bundles on the baking tray. Lightly drizzle with half the olive oil and season with salt and pepper. Place in the oven for 15 minutes to begin cooking the potato.
- Remove from the oven and arrange the tomato, olives, capers and lemon zest across the top of both potato bundles. Top with the barramundi fillets and season with salt, pepper and drizzle over the lemon juice.
- Return the tray to the oven for a further 10 minutes or until the fish is tender and potatoes are cooked and crispy.
- Remove from the oven and divide the bundles between two plates, top with fresh basil and serve with a side of steamed broccolini.
Notes
Feel free to substitute the barramundi fillets for salmon fillets – both varieties of fish are naturally rich in Omega-3 fatty acids.
This recipe is the perfect amount to serve two, simply double the quantities if looking to serve a family of four.
Nutritional information
| Kilojoules |
1730kJ |
Protein |
36g |
Carbohydrates, total
- sugars, total |
24g
4.2g |
Fat, total
- saturated fat |
15.9g
2.4g |
| Sodium |
495mg |
|
