What We Send
What You'll Require
- 1 x Roasting Tray
- 1 x Frying Pan
- 1 x Fish Flipper
- 2 x Serving Plate
Preheat oven to 200 degree Celsius.
Wash and pat fish fillets dry with paper towel. Season both sides with salt and pepper.
Wash and cut chat potatoes in half.
Wash and drain all veggies.
Cut lemon into wedges.
Wash and finely chop parsley.
Roasting the Veggies
Place potatoes, sweet potatoes and carrot on a lined baking tray. Drizzle with 1 Tbsp of olive oil; season with salt, pepper and za’atar seasoning. Toss to coat. Arrange in an even layer, place in oven. Set timer for 15 minutes. When timer goes, add diced radish, return to oven.
Roast a further 10-15 minutes. Remove from oven. Evenly top with 1⁄2 the lemon juice to taste.
Cooking the Barramundi
Heat olive oil in a non-stick pan on medium-high. Add Barramundi, skin side down. Cook this side 4-6 minutes or until lightly browned. Flip over, add butter to pan. Cook, frequently spooning butter over fillets, 2-3 minutes or until cooked through. Transfer fish to a plate.
Making the Pan Sauce
To the pan add the honey and 2 tbsp of water to the pan of melted butter (be careful as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any bits stuck to the pan, 30 seconds-1 minute, or until slightly thickened.
Turn off the heat and season with salt and pepper to taste.
1. Serve the fish fillets and roasted vegetables with the garlic yoghurt sauce on the side.
2. Top the fish with the pan sauce. Garnish with chopped parsley and lemon wedge.