Zesty Barramundi Bake
A zesty Australian barramundi bake with spring onion and beetroot, finished with lemon myrtle, native thyme and vegemite glaze, served over roast potatoes.
Ingredients
Instructions
Season the barramundi and simmer it over medium-high heat until well browned, about 5 minutes.
Add the spring onion and beetroot, cooking until softened, about 6 minutes.
Stir in the lemon myrtle, native thyme and vegemite glaze for 4 minutes.
Roast the potatoes separately until golden.
Let the barramundi simmer gently for about 19 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.