Barramundi Tray Bake with Chimichurri

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.

Recipe Information

Serves

4 people

Preparation

20 minutes

Cooking

25 minutes

Difficulty

Moderate

Ingredients

- 400g can black beans, rinsed, drained
- 2 large zucchini, cut lengthways into 8cm lengths
- 2 red onions, cut into thin wedges
- 250g cherry tomatoes
- 4 (about 125g) skinless barramundi portions
- 4 x 28g gluten-free corn tortillas, grilled
- Rocket leaves, to serve
- Lemon wedges, to serve
Chimichurri
- 1 small French shallot, finely chopped
- 1 long fresh red chilli, deseeded, finely chopped
- 1/4 cup chopped fresh continental parsley leaves
- 2 tbsp chopped fresh oregano leaves
- 2 tsp red wine vinegar
- 1 1/2 tbsp extra virgin olive oil

Steps

1. 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.
2. Place the barramundi on top of the vegetables. Roast for 10 minutes or until the barramundi is cooked through and vegetables are light golden.
3. 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.
4. Drizzle the chimichurri over the barramundi and serve with tortillas, rocket leaves, and lemon wedges.

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