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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.
Ingredients
Instructions
Season the barramundi and grill it over medium-high heat until well browned, about 10 minutes.
Add the spring onion and sweet potato, cooking until softened, about 3 minutes.
Stir in the vegemite glaze and tomato relish for a final minute.
Roast the potatoes separately until golden.
Let the barramundi simmer gently for about 5 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.
