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Slow-Roasted Barramundi Pie
A slow-roasted Australian barramundi pie with sweet potato and spring onion, finished with macadamia nuts, bush tomato and golden syrup, served over sourdough toast.
Ingredients
Instructions
Season the barramundi and sear it over medium-high heat until well browned, about 5 minutes.
Add the sweet potato and spring onion, cooking until softened, about 8 minutes.
Stir in the macadamia nuts, bush tomato and golden syrup for a final minute.
Toast the sourdough separately.
Let the barramundi simmer gently for about 15 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the sourdough toast, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
