Barramundi Tray Bake With Chimichurri

Name: Barramundi Tray Bake With Chimichurri
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 people people
Cuisine: Australian
Ingredients: 1 x 400g can black beans, drained and rinsed; 2 zucchinis, sliced; 1 red onion, cut into wedges; 200g cherry tomatoes; Olive oil spray; Salt and pepper, to taste; 4 barramundi portions (about 150–180g each); 1 cup fresh parsley leaves; 1/2 cup fresh coriander leaves; 2 garlic cloves; 1 red chilli, chopped (optional); 2 tablespoons red wine vinegar; 1/2 cup olive oil; Gluten-free tortillas, to serve; Rocket leaves, to serve; Lemon wedges, to serve

Try our Barramundi Tray Bake with Chimichurri! This easy, one-pan dish combines tender barramundi with zesty chimichurri. Order premium seafood from Pearl Seafoods.

Barramundi Tray Bake With Chimichurri in black pan.

Serves

4 people people

Prep

20 minutes mins

Cook

25 minutes mins

Difficulty

Medium

About This Recipe

Enjoy a delicious Barramundi Tray Bake with Chimichurri. This easy recipe combines tender barramundi portions with roasted vegetables and a zesty homemade chimichurri sauce. Perfect for a healthy and flavorful meal, served with gluten-free tortillas, rocket leaves, and lemon wedges. Order premium barramundi portions online from Pearl Seafoods for fast delivery across Sydney and create this vibrant seafood dish at home. Perfect for weeknight dinners or weekend entertaining.

Ingredients

1 x 400g can black beans, drained and rinsed
2 zucchinis, sliced
1 red onion, cut into wedges
200g cherry tomatoes
Olive oil spray
Salt and pepper, to taste
4 barramundi portions (about 150–180g each)
1 cup fresh parsley leaves
1/2 cup fresh coriander leaves
2 garlic cloves
1 red chilli, chopped (optional)
2 tablespoons red wine vinegar
1/2 cup olive oil
Gluten-free tortillas, to serve
Rocket leaves, to serve
Lemon wedges, to serve

Method

Preheat oven to 210°C/190°C fan forced. Combine the black beans, zucchini, onion, and tomatoes in a large baking tray. Lightly spray with oil and season. Roast for 15 minutes.
Place the barramundi on top of the vegetables. Roast for 10 minutes or until the barramundi is cooked through and vegetables are light golden.
Meanwhile, to make the chimichurri, combine all the ingredients in a small bowl, adding 1-2 tsp water if the mixture is too thick. Season.
Drizzle the chimichurri over the barramundi and serve with tortillas, rocket leaves, and lemon wedges.

Featured Product

Fresh Barramundi Portions

$9.50

Nutrition (per serving)

Calories 490 kcal
Total Fat 22.0 g
Total Carbohydrate 24.0 g
Protein 44.0 g

% Daily Value*

Calories 490 kcal (24% DV)
Total Fat 22.0 g (28.21% DV)
Total Carbohydrate 24.0 g (8.73% DV)
Protein 44.0 g (88.0% DV)

*Based on a 2,000 kcal daily diet.

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