It’s the catch of the ‘tray’! Succulent fillets of barramundi baked on a bed of fibre-rich black beans and vegies.

Prep Time : 0:20 | Cook Time : 0:25 | Total Time : 0:45 | Serving : 4 person.

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 fillets

• 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 tablespoons chopped fresh oregano leaves

• 2 teaspoons red wine vinegar

• 1 1/2 tablespoons extra virgin olive oil

Method

• Step 1

  Preheat oven to 210C/190C 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.

• Step 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.

• Step 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.

• Step 4

  Drizzle the chimichurri over the salmon and serve with tortillas, rocket leaves and lemon wedges.