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Backyard Barramundi Parmigiana
A backyard Australian parmigiana with roasted barramundi, silverbeet and sweet potato, finished with macadamia nuts, vegemite glaze and bush tomato, served over roast potatoes.
Ingredients
Instructions
Season the barramundi and roast it over medium-high heat until well browned, about 10 minutes.
Add the silverbeet and sweet potato, cooking until softened, about 8 minutes.
Stir in the macadamia nuts, vegemite glaze and bush tomato for a final minute.
Roast the potatoes separately until golden.
Let the barramundi simmer gently for about 6 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.
