Backyard Barramundi Parmigiana

Name: Backyard Barramundi Parmigiana
Prep time: 18 min
Cook time: 35 min
Total time: 53 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 pieces barramundi; 1 silverbeet; 200g sweet potato; 2 cups roast potatoes; to taste macadamia nuts; to taste vegemite glaze; 2 tsp bush tomato; 2 tbsp olive oil; to taste salt and black pepper

A backyard Australian parmigiana with roasted barramundi, silverbeet and sweet potato, finished with macadamia nuts, vegemite glaze and bush tomato, served over roast potatoes.

Total time

53 min

Prep

18 min

Cook

35 min

Difficulty

medium

Cuisine

Australian

gluten-free

Ingredients

4 piecesbarramundi

1silverbeet

200gsweet potato

2 cupsroast potatoes

to tastemacadamia nuts

to tastevegemite glaze

2 tspbush tomato

2 tbspolive oil

to tastesalt and black pepper

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.

Calories

260

Protein

7.7g

Fat

11.7g

Carbs

33.3g

Fiber

4.3g

Sodium

229mg

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