Tangy Barramundi Slice with Roast Potatoes

Name: Tangy Barramundi Slice with Roast Potatoes
Prep time: 20 min
Cook time: 31 min
Total time: 51 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 500g barramundi; 150g spring onion; 1/2 cup capsicum; 4 servings roast potatoes; to taste tomato relish; 1/4 cup vegemite glaze; 1/4 cup golden syrup; 1 tbsp olive oil; to taste salt and black pepper

A tangy Australian barramundi dish with spring onion and capsicum, finished with tomato relish, vegemite glaze and golden syrup, served over roast potatoes.

Total time

51 min

Prep

20 min

Cook

31 min

Difficulty

easy

Cuisine

Australian

gluten-free

Ingredients

500gbarramundi

150gspring onion

1/2 cupcapsicum

4 servingsroast potatoes

to tastetomato relish

1/4 cupvegemite glaze

1/4 cupgolden syrup

1 tbspolive oil

to tastesalt and black pepper

Instructions

Season the barramundi and braise it over medium-high heat until well browned, about 8 minutes.

Add the spring onion and capsicum, cooking until softened, about 6 minutes.

Stir in the tomato relish, vegemite glaze and golden syrup for 3 minutes.

Roast the potatoes separately until golden.

Let the barramundi simmer gently for about 7 minutes so it stays flaky and the flavors meld.

Taste and adjust the seasoning.

Serve hot over the roast potatoes, 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.

Calories

307

Protein

30.1g

Fat

8.2g

Carbs

26.9g

Fiber

2.3g

Sodium

636mg

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