Slow-Roasted Barramundi Salad

Name: Slow-Roasted Barramundi Salad
Prep time: 11 min
Cook time: 29 min
Total time: 40 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 400g barramundi; 1 pumpkin; 200g zucchini; 4 servings roast potatoes; 1 tbsp macadamia nuts; 1/4 cup native thyme; to taste tomato relish; 1 tbsp golden syrup; 2 tbsp olive oil; to taste salt and black pepper

A slow-roasted Australian salad with grilled barramundi, pumpkin and zucchini, finished with macadamia nuts, native thyme and tomato relish, served over roast potatoes.

Total time

40 min

Prep

11 min

Cook

29 min

Difficulty

medium

Cuisine

Australian

comfortone-pot

Ingredients

400gbarramundi

1pumpkin

200gzucchini

4 servingsroast potatoes

1 tbspmacadamia nuts

1/4 cupnative thyme

to tastetomato relish

1 tbspgolden syrup

2 tbspolive oil

to tastesalt and black pepper

Instructions

Season the barramundi and grill it over medium-high heat until well browned, about 10 minutes.

Add the pumpkin and zucchini, cooking until softened, about 5 minutes.

Stir in the macadamia nuts, native thyme, tomato relish and golden syrup for 4 minutes.

Roast the potatoes separately until golden.

Let the barramundi simmer gently for about 17 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

256

Protein

22.3g

Fat

13.6g

Carbs

12.1g

Fiber

2.3g

Sodium

101mg

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