About The Dish
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 List
- 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
Steps
- 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.