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Tangy Barramundi Slice with Roast Potatoes
A tangy Australian barramundi dish with spring onion and capsicum, finished with tomato relish, vegemite glaze and golden syrup, served over roast potatoes.
Ingredients
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.
