Herb-Crusted Barramundi Roast with Roast Potatoes
A herb-crusted Australian barramundi roast with spring onion and sweet potato, finished with a vegemite glaze and tomato relish, served over roast potatoes.
Total time
37 min
Prep
11 min
Cook
26 min
Difficulty
easy
Cuisine
Australian
Ingredients
4 piecesbarramundi
2spring onion
150gsweet potato
2 cupsroast potatoes
2 tbspvegemite glaze
2 tbsptomato relish
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the barramundi and grill it over medium-high heat until well browned, about 10 minutes.
2
Add the spring onion and sweet potato, cooking until softened, about 3 minutes.
3
Stir in the vegemite glaze and tomato relish for a final minute.
4
Roast the potatoes separately until golden.
5
Let the barramundi simmer gently for about 5 minutes so it stays flaky and the flavors meld.
6
Taste and adjust the seasoning.
7
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
239
Protein
9g
Fat
8.3g
Carbs
33.6g
Fiber
3.9g
Sodium
511mg
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